Name: Beer-battered fish
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Ingredients: 1 teaspoon dried yeast; 1 cup flat beer, at room temperature; 150 gram flour; 1 tablespoon oil; olive oil for frying; 750 gram filleted fish (such as gurnard), cut into short lengths; sea salt; homemade kumara chips and lemon wedges, to serve (see recipe below); Oven-baked kumara chips; 1.2 kilogram golden kumara; 1 1/2 tablespoon brown sugar; finely grated zest 1 lemon; 1 1/2 tablespoon lemon juice; 30 gram butter; sea salt

Ingredients

1 teaspoon dried yeast

1 cup flat beer, at room temperature

150 gram flour

1 tablespoon oil

olive oil for frying

750 gram filleted fish (such as gurnard), cut into short lengths

sea salt

homemade kumara chips and lemon wedges, to serve (see recipe below)

Oven-baked kumara chips

1.2 kilogram golden kumara

1 1/2 tablespoon brown sugar

finely grated zest 1 lemon

1 1/2 tablespoon lemon juice

30 gram butter

sea salt

Method

Beer-battered fish

1.To make batter, mix yeast in a small bowl with ¼ cup of the beer and stir until dissolved. Add remaining beer. Sift flour and pinch of salt together into a warmed basin, make a well and pour in beer mixture and oil. Stir until blended then leave to rise in a warm spot (20–40 minutes). The batter should be risen, well aerated and bubbly.

2.Heat a good depth of oil to 175°C in a sturdy pot (the oil should come one-third of the way up the pot, no more). Dunk pieces of fish in batter one at a time, letting excess drip off, then carefully lower into hot oil; cook in batches. Cook until golden, then flip over and cook the other side.

3.Remove with a large slotted spoon or spatula and drain on a cake rack set over a tray. When all are done, sprinkle with sea salt and serve with kumara chips and lemon wedges.

Oven-baked kumara chips

4.Preheat oven to 210°C fanbake. Peel kumara and cut into long fat fingers. Put in a large pan, cover with cold water and salt lightly. Bring to a gentle boil then remove from heat and drain.

5.Put kumara in a large, shallow ovenproof dish lined with baking paper. Season with salt. Sprinkle with brown sugar and lemon zest, splash with lemon juice and dot with butter. Toss gently by tilting paper, until butter melts and kumara is coated in butter and sugar.

6.Bake in the oven for about 25 minutes, turning once with tongs, or until golden. Sprinkle with sea salt and serve hot.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Beer-battered fish

Oven-baked kumara chips

Related stories

Subscribe and save up to 38%