INGREDIENTS

  • 1 Egg
  • 1 tblspn Olive Oil
  • Pinch of Pepper
  • 1 (375ml) bottle of cold Coopers Sparkling Ale
  • 1 to 1½ cups Plain Flour
  • Extra Flour for dusting fillets
  • 1-2 litres Vegetable Oil

METHOD

In a large bowl whisk together egg, oil and pepper.

Add Coopers Ale and whisk again, gradually adding the flour until the batter achieves a creamy consistency.

Heat oil. Lightly coat the fillets in the extra flour. Drip each fillet into the batter and then place in the hot oil. Cook fillets until golden. Drain on absorbent paper.

Serve with a salad.

this is enough for 1kg medium Fish fillets.

Serves 4

 

 

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