How to make perfect beer batter fish

This will change your fish and chip game for good.

If you've ever wondered what the secret is to getting perfectly crisp beer batter on your fish, at 9Honey Kitchen we're here to help.

In the short tutorial above, not only will you see how quick and easy it is to do, you'll also figure out pretty quickly if you've been over-complicating it or doing things wrong. You should be astounded by just how easy a simple beer batter fry-up can be.

Our three biggest tips are below—along with the recipe—and we reckon they'll seriously change your beer batter game. What can we say, we're here to make life in the kitchen that much batter... or better every single time.  

3 TOP TIPS TO PERFECT BEER BATTER:

Make sure your batter coating is a thin and even layer, so be sure you drain off the excess batter properly

Test your oil to make sure it is up to temperature before you put your first piece of battered fish in, and bring it back to temperature after frying. Lowering the temperature will mean that the oil soaks into the batter rather than crisping it up

Draining the fish on a rack after frying will let the batter drain off excess oil for that crunchy finish that isn't lost in a slippery slick.

This is what you'll need:

• medium bowl
• wooden spoon
• tongs
• deep fryer or deep saucepan for deep frying

Ingredients:

• 1 ½ cups self-raising flour
• 375ml beer
• fillets of firm white fish (we used ling)
• ¼ cup plain flour
• vegetable oil, for deep frying

Method:

1. Combine 1½ cups self-raising flour with 1 bottle of beer and stir to make a thick batter. Rest in the fridge for at least 2 minutes.
2. Heat vegetable oil in a deep fryer to 180ºC.
3. Dust fish in flour and then dip into batter, allowing excess to drip back into the bowl.
4. Place fish in the deep fryer in batches, and cook for 3-4 minutes, turning occasionally, or until golden.
5. Drain on a wire rack and season with salt.