Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Adding beer results in a wonderfully crisp and light batter that's flavourful and versatile enough to suit most seafood.

Ingredients Nutrition


  1. Lightly season fish fillets with salt and pepper.
  2. Place flour, yeast fennel powder and salt in a mixing bowl.
  3. Gradually pour in beer while whisking thoroughly.
  4. Rest batter for half an hour before use.
  5. Dredge each fish fillet in flour and shake off any excess.
  6. Dip each fillet in the batter and deep fry in hot oil at 220'c until golden brown.
  7. Serve warm with malt vinegar or tartar sauce and hot crisp chips.

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