Kris: Beer batter is simple and tasty. The secret is to not make it too thick.

Beer Batter

2 1/2 cups plain flour

1 tsp salt

330ml beer (1 bottle)

Method

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.

 Aioli

2 cloves of garlic

1 Tbs seeded mustard

2 egg yolks

1 cup oil

1 teaspoon sea salt

cracked pepper 

juice of half a lemon

zest of half a lemon

Method

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.