- 500g (1.1 lbs) Fish
- One can of Beer
- Vegetable oil (for frying)
- 10 tablespoons plain (all purpose) flour
- Seasoning (to taste)
- 1 medium onion (for frying)
Notes on the ingredients
- You’re not going to use the whole beer can, just enough to make the flour mix as a pancake batter.
- The carbonation in the beer makes the batter light and crisp. The beer flavour gives the batter a nice taste which works well with the fish. I don’t know how to adequately explain this because some things are better experienced than read about
- You can also use sparkling / carbonated / gasic water to achieve the impression of light and crispy, but rest assured that you don’t have the same taste. The salt can even ruin the taste in gaseous water.
- The alcohol in the beer escapes during frying hence this snack is alcohol free. You can use non-alcoholic beers to be completely sure.
- You can prepare this small chop with your favourite soft fish with soft bones such as Mackerel (Titus), Cord, Panga, Pollock etc.
- Use your seasoning favorite. Only stock cubes, cayenne pepper and salt are used.
- Cut the tuna, say 1 cm long, into thin slices. When the batter is crispy, you want the fish to be cooked.
- Cut the onion into big chunks.
- Crush the stock cubes and mix with the ground pepper.
- Season 2 tablespoons of flour with the stock cube/pepper mix. Set aside.
- Season the fish with the same mix and set aside.
- Set some vegetable oil on the stove to heat up. The oil should be 2 to 3 inches deep.
- Put the remaining flour in a separate bowl. Add some of the seasoning mentioned above.
- Add small amounts of beer to the seasoned flour at a time and blend until you get a pancake-like light batter.
- When the oil is hot, dab a piece of fish in the seasoned flour making sure that the flour covers all the fish. This helps more batter adhere to the fish.
- Dip the dabbed fish into the batter to insure that all areas of the fish are coated in the oil. Repeat the process without overcrowding for as many pieces of fish your frying jar requires.
- Fry at medium heat till light brown and crispy.
- Put a sieve lined with paper to drain.