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Ingredients
Method
- 4 flathead fillets (about 150g each)
- 250ml lager
- 150g plain flour
- 1 tsp baking powder
- 1 tsp salt
- Oil for deep-frying
- Store-bought aioli and lemon wedges, to serve
- Whisk flour, baking powder, salt and lager together until smooth — a few lumps are fine. Heat oil in a deep saucepan to 180°C. Working in batches, dip fish in batter and fry for 3-4 mins, turning once, until golden and cooked through.
- Drain on paper towel and serve immediately with lemon wedges and aioli.
20 mins
4 serving
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