Ingredients:

• 1kg boneless fish fillets (such as Barramundi, Whiting, or Flathead – ensure the fish is fresh, firm, and chilled straight from the refrigerator)

• 1 cup self-raising flour

• ½ tsp salt

• 1 cup cold Mexican beer

• 1 litre vegetable oil (for frying)

Instructions:

1. Prepare the Batter:

   • In a bowl, combine the flour and salt. Make a well in the center.

   • Gradually add the beer while whisking gently until well combined. Do not overmix – leave some small lumps for a lighter, crispier batter.

2. Heat the Oil:

   • Heat the vegetable oil in a deep pan or fryer to 180°C (350°F).

3. Coat the Fish:

   • Lightly coat each fish fillet in the batter, ensuring an even but thin layer.

4. Fry the Fish:

   • Carefully lower the fish into the hot oil. Fry in batches for 3-5 minutes or until golden brown and crispy.

   • Remove the fish from the oil and place on a wire rack or paper towels to drain excess oil.

5. Serve Immediately:

   • Serve the beer-battered fish immediately, as it will continue to cook slightly after being removed from the oil.

Tips for Perfect Beer-Battered Fish:

• Don't overmix: Mix just until combined, leaving some small lumps for a lighter, crispier texture.

• Adjust consistency: If the batter is too thick, add a small amount of cold liquid (water or sparkling water) to thin it out.

• Coat lightly: Avoid adding too much batter to prevent a heavy, doughy texture.

Enjoy your crispy, golden beer-battered fish!