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BEER-BATTERED FISH AND ONION RINGS

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40 Minutes

4 - 6

Intermediate

Ingerdients

  • 375ml cake flour
  • 8ml salt
  • 8ml paprika
  • 4-6 firm white fish fillets, bones removed
  • 1 onion, cut into rings
  • 375ml beer
  • sunflower oil, for deep-frying

TO SERVE

  • 750ml mixed shredded
  • cabbage with carrots
  • 250ml mayonnaise + extra
  • lemon wedges

Method

  1. Sift together flour, salt and paprika. Dust the fish and onions in the flour. Shake off excess. Measure out
    250ml of the flour mixture and stir in beer to make a thin batter.
  2. Heat enough oil for deep-frying on medium-high. Dip the fish in batches into the batter, allowing excess
    to drip off, and deep-fry for about 5 minutes or until golden brown. Drain on paper towels.
  3. Repeat with onion rings and fry for about 3 minutes.
  4. Combine the cabbage and mayonnaise. Serve with the fish, extra mayo and lemon wedges.

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