Our online store is currently closed until further notice due to the severe weather event - if your order was placed within the last 4 days you will be refunded as soon as we have internet coverage again. Thank you for your patience and support during this difficult time.

  • Orders Placed before 9 am (Noon) Mon - Fri will be despatched that day.
  • Orders Placed before 9 am (Noon) Mon - Fri will be despatched that day.
takitimu seafoods

Best ever Beer-battered Fish

‘Best ever’ is a slightly overused term these days and not one we use lightly. BUT, this recipe certainly deserves that claim to fame. The secret is to have really cold flour and beer. I keep the flour in the freezer, weighed up in small bags, ready to be whipped out to make the perfect, crunchy and totally delicious battered fish.



  • 1 litre neutral oil for frying
  • 11/3 cups plain flour, well chilled
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 250ml very cold lager
  • 600 grams firm white fish, cut into serving portions

To serve

  • 1Chips (see recipe below)
  • 1lemon wedges
  • 1Tartare Sauce (see recipe below)

Chips (gf) (v)

6 large agria potatoes neutral oil for cooking ​sea sal

Tartare Sauce

  • ½ cup mayonnaise
  • 2 tablespoons finely chopped gherkins
  • 1 tablespoon grain mustard
  • 1 tablespoon chopped capers
  • finely grated zest 1 lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon dried tarragon
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt


Heat the oil in a deep saucepan to 180°C, or until a piece of bread dropped in turns golden in 30 seconds.

Whisk the baking powder and salt into the chilled flour. Quickly whisk in the cold beer until you have a thick batter. Do all of this just before you cook the fish.

Dip your fish into the batter then, holding it on the slimmer end, very slowly lower it into the oil so the batter starts to instantly puff up, before lowering it fully into the pan. If you let go straight away it will sink to the bottom and stick on the base of the pan.

To serve: Serve the fish with chips, lemon wedges for squeezing over and tartare sauce.

Serves 4

Chips (gf) (v)

Peel and cut the potatoes into chips then place in a large saucepan of salted water. Bring to the boil then cook until the chips have started to soften. Carefully drain and set aside to cool. This can be done well ahead of time

Heat 1cm of oil in a large sauté pan and cook the chips until golden, tender on the inside and crisp on the outside. Drain on kitchen towels and sprinkle with sea salt.

Tartare Sauce​

​Stir all the ingredients together in a bowl. Makes about ¾ cup.