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A Perfect Pantry

Beer Battered Fish and Beetroot Chips

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      20 min
      1 hr
      1 hr 20 min


    • 5 medium beetroots peeled, cut into 1cm wide batons
    • 1/2 cup olive oil
    • 2 cups plain flour sifted
    • 2 59g free range eggs
    • 375ml beer chilled
    • 10 piece white fish fillets approx 150g each
    • 4 litres vegetable oil or enough to fill your deep fryer


    1. Preheat a fan forced oven to 180°C.
    2. Place the beetroot batons, oil and 2 tablespoons of rock salt into a bowl and toss until combined. Evenly disperse over 2 baking trays and place into the oven for 1 hour or until golden brown.
    3. Place 1 3/4 cups flour and the eggs into a bowl and whisk to combine. Gently stir in the beer until a smooth consistency is reached. Cover and place into the fridge to stand for 40 minutes. Gently stir.
    4. Preheat your deep fryer to 190°C.
    5. Lightly flour each fish fillet and then dip into the batter and place straight into the deep fryer basket, 2 pieces of fish at a time. Drain on paper towel and serve with beetroot chips, a lime wedge and some spicy baby rocket.

    This recipe was developed using a Kambrook Appliance.


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    Guest 27 September 2021

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