Spicy beer-battered fish bites
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 6 to 8 as a snack |
| Cooking Time: | 35 minutes |
| Cook's Tips: | You can use ordinary flour for these, but the combination of rice flour and chickpea flour creates a wonderfully light, crunchy result. Rice and chickpea flour are available at health shops. |
| Serving Suggestion: | Any cool, light dip works with these bites – try a light avocado dip, or a fresh coriander raita. |
| Prep Time: | 15 minutes |
Ingredients
- 190 ml rice flour
- 1 Kg firm-fleshed white fish fillets, skinned
- 3 cloves garlic, peeled and finely sliced
- 6 cm fresh ginger, finely grated
- 3 Tbsp lemon juice
- salt
- black pepper, milled
- oil for deep frying
- 180 ml chickpea (channa) flour
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp turmeric, ground
- 1 tsp red chilli powder (to taste)
- 1 330ml can ice-cold lager
- lemon wedges to serve
- flaky sea salt
- 1 120g tub tzatziki
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- First make the batter. Sift 180ml of rice flour and 180ml 0f chickpea flour into a mixing bowl and add the cumin, coriander, turmeric, red chilli powder, black pepper and 1 1/2 tsp of salt. Gently pour the beer over the dry ingredients and whisk lightly until you have a smooth, slightly puffy batter about the thickness of cream. Don’t over-mix the batter. Place in the fridge for 10 minutes.
- Remove any bones from the fish and cut into 2cm square cubes. Put the cubes in a bowl and add the garlic, ginger and lemon juice. Season with salt and pepper and toss well to combine. Set aside for five minutes.
- Warm a platter in the oven. Heat the oil in a small, deep saucepan, until it reaches about 160°C. Put a little rice flour on a plate. Roll each fish cube in rice flour, dust well to remove the excess and, using a fork or a pair of tongs, dip the fish into the batter so that it is well coated.
- Gently lower the nuggets into the oil (five at a time is about right) and cook for a minute and a half to two minutes, or until puffy, crisp and golden. Fish the nuggets out of the oil in the order in which you put them in, using a slotted spoon, and drain well on kitchen paper. Place them in the warm oven while you fry the rest.
- Serve piping hot with lemon wedges and tzatziki, for dipping
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