Chef his recipe for the ultimate Kiwi beer batter to make delicious fish & chips at home

What Kiwi doesn’t love delicious fish & chips? And if they’re beer battered – even better!

But what goes into creating the perfect Kiwi beer batter?

Chef Geoff Scott revealed his secret to Eat Well.

He recommends picking up a few fresh already trimmed fillets and dipping them into his super easy beer batter.

"Have everything laid out ready to go before mixing the batter, the fresher the batter the crispier the result!" he shares.

Ingredients 

• 1.5 cups self-raising flour
• 1 tsp salt
• 1 egg, whisked until fluffy
• 330 ml beer, very cold
• 4 fish fillets, fresh
• 1 plain flour, for coating
• 1.5l vegetable oil, for deep frying

Method

1. Heat the oil in a deep pot or deep fryer to 180C. Have your fish fillets, coating flour, tongs and a tray lined with paper towels ready to go.

2. Place the self-raising flour and salt in a bowl, make a well and pour the egg into the centre, pour over the beer and whisk until a smooth batter forms.

3. Dip the fillets one at a time into the flour, shake off excess then dip into the batter. Carefully lower it into the hot oil, and drag it backwards and forwards for a few seconds before letting it go — this will help to seal the batter.

4. Cook for 2-4 minutes, depending on the thickness of each fillet, until crisp and golden. Lift out of the oil and drain on paper towels, season with salt and serve with lemon.

This article was first published by Eat Well and is republished here with permission.