01 January 2013,22:18 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sift the flour into a large bowl and make a well in the centre. Gradually pour in the beer, whisking to make a smooth batter. Cover and set aside.
  • Soak the potatoes in cold water for 10 minutes. Drain and pat dry. Fill a wok or deep-fat fryer one-third full of oil and heat to 160°C (320°F), or until a small cube of bread browns in 30 seconds.
  • Cook batches of the potato for 4-5 minutes, or until golden. Remove with a slotted spoon and drain on crumpled paper towels.
  • Dust the fish with cornflour, dip into the batter and shake off any excess. Deep-fry in batches for 5-7 minutes, or until golden and the fish is cooked through.
  • Turn with tongs if necessary. You can check that the fish is cooked by cutting into the centre of one of the pieces - the flesh should be moist and opaque.
  • Drain on crumpled paper towels. Keep warm in a low oven while you cook the fries again. Reheat the oil to 180°C (350°F), or until a cube of white bread browns in 15 seconds.
  • Cook the fries for 1-2 minutes, in batches, until crisp and golden. Drain on crumpled paper towels. Serve the fish with lemon wedges and the fries.


  • 150 grams plain (all-purpose) flour
  • 350 ml beer
  • 4 roasting potatoes, cut into 1 cm ( ½ inch) wide strips
  • Cooking oil, for deep-frying
  • 800 grams skinless firm white fish fillets, patted dry cornflour (cornstarch), for coating
  • Lemon wedges, to serve

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