Instructions

1. Pat dry the fish fillet and sprinkle a pinch of salt and pepper on both sides .
2. Take a deep mixing bowl and mix together the eggs, all purpose flour, baking powder, salt and pepper. Prepare a semi-thick batter. The batter shouldn’t be too thick, else your fish will become very heavy once fried. If required add a little more of the cold beer/water to the batter.
3. Heat oil in a deep bottom pan over medium heat.
4. Transfer the ¼ cup All-purpose flour to a shallow plate. Take one fillet at a time, toss and coat it with the reserved flour. Shake off any excess flour then dip it into the prepared batter to coat it well on all sides.
5. Gently drop the batter coated fish fillet into the hot oil and allow it to be deep fried until golden brown and crispy on all sides.
6. Repeat with the other fillets.
7. Fry the fish in hot oil for approximately 6 – 8 mins, carefully turning sides in-between from time to time to ensure even cooking. Cook till the batter is crisp and golden brown in colour. Take out with the help of a large slotted spoon and drain over paper towels.
8. Serve hot with some hot homemade potato chips or wedges. Fish and chips is more commonly served with some Tartar sauce, though you may try dips of your liking as well. A drizzle of lime adds flavour to the batter fried crispy fish.