During my time back home in Australia, I certainly had my fair share of fish and chips. I decided early on that I wanted to cook by Lake Macquarie, so this is how to cook beer battered fish by the lake.
I really wanted to catch my own fish for this recipe but one of three things must have happened.
- My Angling and Fishing skills were not up to standard, or
- The fish were not hungry
- They knew they would be on camera and that big juicy flathead was camera shy.
Which ever way it happened I did not catch dinner, but I did head out to the nearby fisherman’s co-op and fish market and got what ended up being the best flathead I have tasted, so it all worked out. Not only that, I got the only non-windy evening to do this how to cook beer battered fish video by the lake. Perfect I did not need to worry about the flame being blown out.
Beautiful fish, perfect day, lets get into my beer battered fish recipe.
Beer Battered Fish Recipe Ingredients
- 4 large flathead fillets, skinned and boned
- Flower to dust the fish
- Salt and Pepper
- Oil to fry (I used Vegetable oil)
- 1 lemon to serve
- Tartare sauce to serve
- Hot Chips to serve – I cheated and picked some up from the fish and chip shop 😉
For the Beer Batter
- 250g of Flour
- 3 tbsp of Baking Powder
- 1 Bottle of your favourite beer, cold (Approx. 300ml)
- 1 tsp of Paprika
- Salt and Pepper
How to Cook Beer Battered Fish
- Get your oil heating as this may take 10 mins. Be careful not to get it too hot though, low-med heat to begin and increase when your ready to cook if it is not hot enough.
- Double check your fish fillets to make sure they have been boned correctly and have not missed any bones.
- Lightly salt your fish and dust with flour.
- For the Batter add all your dry ingredients – flour, salt, pepper, baking powder, paprika
- Then add your cold beer, bit by bit mixing as you pour
- The batter should be not thin, but not thick either. It should coat the fish and stick, with the excess running off. See the attached video to see my consistency. If you add too much beer or it is too loose you just add more flour, and if it is too thick you can add more beer.
- Add your floured fish to the batter and mix, coating the fish
- Test the oil temperature with a drop or two of batter, it should rise and bubble but not burn. If your oil is too hot add some more oil to cool it down a bit.
- When you get the fish out of the batter, press against the side of the bowl to stop batter dripping.
- Lower into the oil slowly, away from the body. If you are using a small or medium pot, do not overcrowd, do it in batches.
- After around 4 mins or when golden, crispy and cooked, remove fish and place on paper towel.
- Season with salt.
- Serve with chips, tartare sauce and a lemon wedge.
- Watch out for seagulls.
This was such a fun experience cooking by the lake, I may need to do this again! That was how to cook beer battered fish by the lake ;). Whilst fish and chips may not be strictly ‘Australian’ food, we definitely love a good fish and chips and I love this beer battered fish recipe. Give it a go, at home,or at a lake near you!