Spicy Beer Battered Fish

Deliciously crispy battered fish served with a refreshingly zesty tartar sauce and onion rings. Add a crunchy green salad on the side to complete this seaside dinner.

spicy fish

crispy battered fish


_ Spicy Beer Battered Fish


Serves 4

Cooking time: 5- 7 mins

Prep time:  15 mins


750g fresh hake fillets

150g flour

5ml baking powder

1 x KNORR Naturally Tasty Chilli Con Carne recipe mix

1 egg

200ml beer

1 onion, sliced into rings

1 L vegetable oil

75ml mayonnaise

50ml plain yoghurt

5ml capers, roughly chopped

1 large sweet and sour pickle, finely chopped

2 lemons


Preheat the oil in a large pot to 175’c, using a kitchen thermometer to check the temperature. Cut the fish fillets into smaller pieces, roughly 100g pieces and set aside.

Mix the flour, baking powder and chilli con carne mix. Add the egg and beer and mix gently, be careful not to overmix. Dip the pieces of fish into the batter and drop one at a time into the oil for 5-7 minutes until golden. Be sure not to overcrowd the pot as this will reduce the temperature of the oil. Remove the fish from the oil and drain on kitchen paper. Repeat the process with the onion rings and serve immediately with a fresh crunchy green salad, tartare sauce and lemon wedges.


To make the tartar sauce, combine the mayonnaise, yoghurt, capers and chopped pickle. Mix together and add the juice of ½ a lemon. 

August 31.