Beer-Battered Fish and Chips

by Leah Halmagyi


  • 800g boneless fish fillet
  • sea salt flakes and freshly-ground black pepper
  • 1½ cups plain flour
  • 400ml beer
  • 1 egg yolk
  • ¼ cup rice flour
  • vegetable oil for deep frying
  • chips, lemon and tartare sauce, to serve


1 Pat the fish dry with kitchen paper, then season with salt and pepper and dust with ½ cup plain flour.
2 Whisk the beer and yolk in a bowl, then stir in the rice flour and remaining plain flour. Season with salt, then dip the fish pieces. Fry in hot (190°C) oil for 4 minutes, until crisp. Drain well, then serve with chips, lemon and tartare sauce.