BEER-BATTERED FISH Deep-fried delight

Fish with an crisply fried crust is a big (and old) favourite. Make it right there next to the fishing waters.

Ingredients

(serves 4)

• sunflower oil, for frying

• 4 firm white fish fillets of about 200 g each

• 1 cup self-raising flour

• salt and pepper to taste

• 2 eggs, beaten

• ½ cup of ice-cold beer

Here’s how

1 Pour enough oil into a deep potjie so that it is about 2 cm deep. Carefully heat the oil over the fire or a gas flame until hot. Test it with a block of bread: as soon as the block bubbles and floats, the oil is ready.

2 Pat the fish dry with kitchen towel (or use a cloth you can rinse afterwards) and make sure all scales and bones are removed.

3 Season the flour with salt and pepper. Beat the eggs and beer together with a fork in a dish or bowl.

4 Roll the fish in the flour mixture until it is covered all over. Shake off the excess flour. Now dip the floured pieces one by one in the egg mixture and carefully lower them into the hot oil. Fry the fish until nicely golden brown all over and cooked through (about 2 minutes on each side). Fry them in batches rather than putting too many pieces in the oil at one time. 5 Serve immediately. Season with more salt and pepper, add a lemon wedge and serve with a tartare sauce.

Drive & Camp says Cut the portions of fish into manageable pieces or fingers that will easily fit in your pot. Also prepare smaller and more servings per person rather than struggling with thick pieces that don’t cook properly.