If fish and calamari have been frozen and thawed, pat dry with paper towel and dust lightly in flour before dipping in batter.
1 1/2 cups plain flour
1 teaspoons baking powder
375ml beer bottle, chilled
700g barramundi fillets, cut into 2cm wide strips
2-3 calamari tubes, cut into 4mm thick rings
Canola or vegetable oil, for deep frying
Whisk flour and baking powder in a bowl. Add the beer and stir just until a batter forms, do not over mix. Cover and chill until required.
Heat enough oil in a large saucepan to come two-thirds up the sides over medium heat until hot (180C). Pat fish fillets dry with paper towel. Dip into the batter, draining excess batter. Gently place into the hot oil and fry for 5-6 min, or until batter is golden and fish is cooked through. Drain on a wire rack, with paper towel underneath, and season with salt.
Repeat process with calamari rings, dipping in batter then deep frying for 1-2 min on each side or until batter is golden brown. Transfer to wire rack with fish to drain. Season with salt. Serve fish and calamari with green mixed salad, lemon wedges and tartare sauce.