Kris: Beer batter is simple and tasty. The secret is to not make it too thick.
2 1/2 cups plain flour
1 tsp salt
330ml beer (1 bottle)
Place the beer and salt in a bowl
Sift and add the flour slowly
Continue whisking until the mixture is smooth and at the right consistency
Cut the fish into thin strips and coat in flour
Coat the fish pieces in batter
Fry in sunflower oil at 170C until the fish floats and is golden brown
We ate the flathead with some homemade aioli.
2 cloves of garlic
1 Tbs seeded mustard
2 egg yolks
1 cup oil
1 teaspoon sea salt
juice of half a lemon
zest of half a lemon
Combine egg yolks, mustard, salt and garlic
Keep the blades running and slowly add the oil
Add lemon zest and lemon juice
Kris : Holgate White Ale is a great example of the Belgian Wit Bier style. It has a great balance of citrus and spice.
It was a great match with this dish as well.
Caroline: Delicious! the batter was so light and crispy, not at all greasy. And the fish was so soft…yum yum yum
I only wish there was more…
I don’t usually like wit beers, but this one tasted really nice with the fish.