Christel and Laura’s beer battered fish and chips.

The perfect beer batter is a topic of discussion the world over. I have tasted quite a few and find most of them to thick or the fish isn’t very well coated.

Christel found this recipe somewhere online and it has become our family recipe now. Laura is very good at preparing the batter, which is kind of funny, as she does not like fish at all. Not even deep-fried. We have tried this recipe with a number of different fishes. So far Australian Salmon and spotted marcel have been our favorites.

If you like your batter thick then add a little less fluid. I like it thin and still completely coated.

Ingredients:

- 1 ½ cup       self raising flour (whole meal)

- 1                  Egg

- 1 bottle        chilled beer (375ml)

-                     Salt and pepper

Method:

-       put flour in a bowl, quickly wish the egg and add it. Mix

-       slowly add the beer while stirring to make a smooth batter

-       add salt and pepper to taste (mix white and black pepper)

-       chill in the fridge for 30 minutes before using.

Add fish pieces to the batter. Then slowly lower into hot oil (190 C). Fry until golden brown and fish is cooked.