Classic beer batter fish

Name: Classic beer batter fish
Total time: 600 s
Yield: 10pax
Cuisine: Kenyan
Ingredients: 1.1 kg fish fillet (nileperch or tilapia or any firm fish); 2.200 gms wheat flour; 3.1 tbspn baking powder; 4.50 gms cornflour; 5.3 cloves garlic minced; 6.5 lemon juice squizzed; 7 .salt n pepper to taste; 8 .oil for deepfrying and for batter; 9.1 tusker beer

Muhia Martin Chef @cook_13865072

nairobi

this one of the oldest technique of giving fish one crunchy on the outside but soft on the inside

Muhia Martin Chef @cook_13865072

nairobi

this one of the oldest technique of giving fish one crunchy on the outside but soft on the inside

Saved

Ingredients

10minutes

10pax

1.1 kgfish fillet (nileperch or tilapia or any firm fish)
2.200 gmswheat flour
3.1 tbspnbaking powder
4.50 gmscornflour
5.3 clovesgarlic minced
6.5lemon juice squizzed
7.salt n pepper to taste
8.oil for deepfrying and for batter
9.1tusker beer

Saved

Steps

10minutes

1

First season your fish with lemon juice,salt,minced garlic,black pepper check seasoning and keep aside
2

In a separate bowl mix the flour,50ml oil with beer and whisk till smooth you can add water if too thick,add black pepper and salt for taste
3

Arrange flour in a tray and season with salt n pepper for dusting,and the batter,first pass your marinated fish into the flour and dust off excess flour
4

Put oil at medium heat or 150 degrees if using an electric fryer
5

Shake off excess batter and submerge the fish in the oil making sure you put it away from you to avoid oil spilling over turn it until browned n cruchy
6

Serve it hot with french fries and some tarter sauce