Fish recipes

AT HOME... RECIPE

Mike's fish with coconut beer batter

From: Mike Jones

Yes, I realise most of us have already got a favourite recipe for beer batter but try this, please - it is one of those dishes where you just KNOW there is something different going on but you can't quite work out what it is because this is a fairly subtle taste.

INGREDIENTS:
- 1 cup plain flour
- 1 1/4 cups beer
- 4 heaped tbs. dessicated coconut
- 1 kg small to medium white fish fillets
- extra plain flour for coating
- oil for deep frying

METHOD:
Sift flour into a large bowl, stir in beer (or blend) until smooth.
(At this stage,check the consistency of the batter - we are NOT trying to making pancakes here folks, so don't have it too thick. Any excess batter should slide off the fish yet leave a thin-ish coating over the fish itself).

So much depends on the quality and age of the flour so it is difficult to be precise here but add more flour or beer in small lots until you are satisfied with the consistency.

Add coconut and stir.

Heat a deep pan of light cooking oil (canola oil is good) until a small 'tester' piece of bread rises and sizzles.

Dip fish into extra flour, shake off excess, put fish into batter, again shake off excess and slide into hot oil. Cook until light, golden brown.

DIPPING SAUCE:
Any favorite will do but this works well:
- 1/3rd cup combination sour cream/pure cream, in whatever proportions you like
- 1/3rd cup good mayo
- 2 gherkins, finely chopped
- 2 spring onions, finely chopped
- a finely chopped pickled onion or a few capers
- a tbs of FRESH herbs (chives and Italian parsley are good)
- a dash of chilli powder, if liked
- a few fine gratings of lime or lemon zest, if liked
- combine all

TIPS:
- Use the best flour you can.
- Use the freshest flour you can.
- Do not use old oil. Make sure it is sufficiently hot otherwise too much gets absorbed into the batter and it becomes soggy.
- Try different beers. I mainly use Melbourne Bitter (rather than lagers) but each to his/her own. I'm thinking of trying one of the wheat-based beers next time.
- Don't overload the pan. Fry fish in batches and keep warm in a low oven.
- Warm serving plates in the oven.

ACCOMPANIMENTS:
Whatever you like really, but keep it simple. Do not overpower the fish. Potatoes and fresh peas are good. Any sort of salad works well.

(20 August 2003)