Name: Beer-battered fish with lemon mayonnaise
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2/3 cup (200g) mayonnaise; 2 teaspoon finely grated lemon rind; 1/4 teaspoon cracked black pepper; 1 teaspoon lemon juice; 3/4 cup (110g) self-raising flour; 3/4 cup (110g) plain flour; 1 teaspoon five-spice powder; 1 egg; 1 1/2 cup (375ml) beer; vegetable oil, for deep-frying; 600 gram white fish fillets; lemon wedges, to serve

Ingredients

2/3 cup (200g) mayonnaise

2 teaspoon finely grated lemon rind

1/4 teaspoon cracked black pepper

1 teaspoon lemon juice

3/4 cup (110g) self-raising flour

3/4 cup (110g) plain flour

1 teaspoon five-spice powder

1 egg

1 1/2 cup (375ml) beer

vegetable oil, for deep-frying

600 gram white fish fillets

lemon wedges, to serve

Method

1.Combine mayonnaise, rind, pepper and juice in small bowl.

2.Whisk flours, five-spice, egg and beer in medium bowl until smooth.

3.Heat oil in large saucepan. Dip fish in batter; deep-fry fish, in batches, until cooked through. Serve with mayonnaise, and lemon wedges, if desired.

You can use any firm white fish fillet for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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