Ingredients
200 g self raising flour
1 egg, lightly beaten
375 ml cold beer
rice bran oil, for frying
4 x 160 g firm white fish
SIDS SALT & PEPPER to taste
¼ cup flour
juice of 1 lemon
juice of 1 lime
1 tbsp SIDS TAMARILLO SAUCE
Directions
Mix self raising flour and egg in a bowl then slowly whisk in beer to create a batter consistency. Cover and leave to rest for 20 minutes.
Meanwhile, squeeze the lemons and limes then pour the juice into a small serving jug.
Pat dry fish with a paper towel then sprinkle both sides with SIDS SALT & PEPPER. Heat oil in deep fryer or deep pan then lightly dust the fish with plain flour. Preheat oven to lowest setting.
Dip fillets into the batter, ensuring an even coating, then dip carefully into the hot oil. Add more fillets without crowding. Cook about 4 minutes until batter is crisp and golden. Remove to a paper towel covered oven tray and keep warm in the oven until the remainder of the fish is cooked.
Serve with citrus juice, hot golden crispy chips and season with SIDS SALT & PEPPER. Fill a small ramekin with SIDS TAMARILLO SAUCE for dipping.
Inspired by Colin Doyle
