Beer-battered barramundi fillets and calamari tubes make a great family meal (and at a fraction of the price you'd pay for takeaway!) It's great with aioli.
- 1 ½ cups plain flour, plus extra for dusting
- 2 tsp baking powder
- 375 ml bottle beer, chilled
- 700 g barramundi fillets, cut into 2cm wide strips
- 2 - 3 calamari tubes, cut into 5mm thick rings
- rice bran oil, or vegetable oil, for deep-fat frying
- Whisk flour and baking powder in a bowl. Add beer and stir until a batter forms. Do not over mix. Cover and chill for at least 20 min or up to 2 hr.
- Heat enough oil in a large saucepan to come two-thirds up the sides over medium heat until hot (180°C). Dust fish lightly with extra flour and dip into batter. Shake off any excess and deep-fry for 3 min on each side, or until batter is golden and fish is cooked. Drain on a wire rack with a layer of paper towel underneath.
- Repeat with calamari rings, dusting them in flour, dipping in batter and then deep-frying for 1-2 min on each side, or until batter is golden brown. Transfer to wire rack with fish to drain. Season with salt and serve with a mixed salad and tartare sauce.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.4 g|
|Total carbohydrates||29.6 g|
|- Sugars||0.1 g|
|Dietary fibre||0.9 g|