Fish in Beer Batter



  • Tartare Sauce:
    • 250ml Mayonnaise
    • 2 extra-large eggs
    • 10ml finely chopped gherkins
    • 2 spring onions finely chopped
    • 15ml chopped fresh parsley or 5ml dried
  • Fish in Batter:
    • 250ml (140g) Snowflake self-rising flour
    • 5ml salt
    • 15ml cooking oil
    • 250ml beer
    • 15ml chopped fixed mixed herbs or 5ml dried
    • 800g frozen hake fillet, thawed slightly
    • Extra Snowflake flour for coating
    • Cooking oil for deep-frying


  1. Sauce: Combine all ingredients and mix well. Cover and refrigerate until ready to serve.
  2. Batter: Sift flour and salt together. Add oil and beer and whisk until batter is smooth, thick and lump free.
  3. Add herbs and leave batter to stand for about 10 minutes.
  4. Coat fish with extra flour, dip into batter, and gently drop fish into hot oil.
  5. Deep-fry until golden brown. Remove fish from oil with a slotted spoon and drain on paper towel. Serve immediately with tartare sauce.

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