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Herb Coated Fish Fillets In Beer Batter

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Herb Coated Fish Fillets In Beer Batter

Friday night is chill time and fresh fillets of your favourite fish, coated in this light beer batter with chunky chips makes a healthy change to the takeaway versions.


  • 2 cups self rising flour
  • 1 cup beer
  • 1 cup water
  • 4 150 gram fillets medium-textured white fish
  • 1/4 cup chopped fresh dill or use parsley, chervil or lemon thyme
  • a little extra flour


  1. Sift the flour with a pinch of salt into a bowl and make a well in the centre. Stir in the beer and sufficient water, to make a smooth batter about the consistency of thick pouring cream.
  2. Rub the fish fillets with the fresh herbs and then sprinkle each with a light coating of flour.
  3. Heat sufficient oil in a deep fryer or wok to 180 degrees Celsius. Dip the dill coated fish fillets in the batter and pop straight into the deep fryer. Cook for about 5-7 minutes until golden. Drain on absorbent paper.

Cooks Tips

Ideal fish for this style of cooking include Blue Cod, John Dory, Red Gurnard, Sea Perch, Orange Roughy, Tarakihi, Trevally and Snapper.

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