Crispy Beer-Battered Fish

Crispy beer-battered fish

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   Step 1: Pat the fish dry with paper towels or a tea towel. Cut it into 7 x 3 cm (3 x 1¼-inch) batons, or leave it in larger fillets if you prefer. If the fillets are very thick, cut them in half horizontally.

   
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   Step 2: Put ¼ cup rice flour in a shallow bowl.

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   Step 3: Pour oil to a depth of 6 cm (2–3 inches) into a large heavy-based pot. Heat over medium-high heat to 190°C (375°F).

   Tip: Take care when heating and frying with oil.

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   Step 4: While the oil heats, season 3 or 4 pieces of fish with a pinch of salt. Coat them in rice flour and shake off the excess. The coated fish can wait for up to 10 minutes.

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   Step 5: Just before frying, whisk the plain flour, rice flour, baking powder and salt together. Add the very cold beer and whisk only until evenly incorporated. Do not overmix; a few lumps are fine. The batter should be fairly thin but coat the back of a spoon. If it is too thick, add beer 1 teaspoon at a time.

   
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   Step 6: Dip a piece of fish into the batter and let the excess drip off briefly.

   
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   Step 7: Carefully lower the fish into the oil, dropping each piece away from you. Fry in batches without crowding the pot. Fry for 3 minutes, turning after about 2 minutes, until deep golden.

   
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   Step 8: Drain the fish on paper towels. Repeat with the remaining fish and serve hot. The coating stays crisp for 15–20 minutes.

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   Step 9: Serve with tartare sauce, lemon wedges and a leafy green salad dressed with a classic vinaigrette. Add crispy French fries or oven-baked potato wedges if you like.