PINCH OF BEER BATTERED FISH 🎣🍺 Because this weather is giving fish n chips vibes, and I’m here for it ☀️😎 This recipe is simple and perfectly fitting to celebrate the launch of @kipandco gorgeous new seagull collection 😍 Stay tuned for my blog feature on the Kip & Co website on Sunday ❤️ Beer Battered Fish 2-3 pieces of white fish (flake, barramundi, basa etc.) vegetable oil, for frying 1⁄2 cup plain flour 1⁄2 cup self-raising flour 1 1⁄2 tsp baking powder 1 cup rice flour or potato flour 1 cup ice cold beer like API OR soda water Method 📝 1. Start off by prepping the fish. Pat dry with paper towel and cut into desired size. Prepare a separate plate with paper towel and set aside. 2. Heat 4-6 cm deep of vegetable oil in a heavy based pot over a medium-high heat to 185 Celsius, using a thermometer to keep the temp consistent (if the oil isn’t hot enough the batter won’t be crispy and airy. If it’s too hot, the batter will burn and the fish won’t be cooked inside so temp is very important 😊). 3. Whilst this is heating, prep your batter station. Pop rice flour in a shallow bowl or plate. In a large mixing bowl, add plain flour, self-raising flour, baking powder and pinch of salt, stirring with a whisk until evenly combined. Pour in ice cold beer (this is essential to crispiness of the fish so only add it right before needed), gently whisk until evenly combined and runny, but don’t worry about lumps. You want to avoid overmixing as this will effect the texture of the crispy batter. The batter should be runny, but still coat your finger. If it’s not, add a little more beer until it’s runny. 4. When the oil is ready to go, start off by cooking one fish to test it. Coat fish in rice flour and dip in batter, allowing any excess batter to drip off. Carefully add to hot oil, and cook for 3-4 minutes, turning halfway until golden, crisp and fish is no longer translucent on the inside. Set aside on paper towel. (continued below) #beerbatteredfish #homemadetartare #beach #australia #recipe #explore #foodie #recipeoftheday