Name: Beer Battered Barramundi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 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

Beer Battered Barramundi

This perfect beer battered fish is ready in minutes.

Serves 6

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

If fish and calamari have been frozen and thawed, pat dry with paper towel and dust lightly in flour before dipping in batter.

Ingredients

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

Method

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.

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Ingredients

Method

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