Cuisine
Time
50 mins mins
Servings
3 people people
• To make the batter, place the flours, spices, salt, pepper together, then pour in the beer, mix well with whisk until smooth batter is formed.
• Keep some extra plain flour aside in a bowl for tossing the fish into later.
• Cut the potatoes lengthwise into roughly 1 cm thick slices. Soak the slices in cold water to remove the excess starch. Pat them dry using a kitchen towel or a tea towel and set aside for deep-frying.
• Pat the fish fillets dry and toss them first into the flour, then dip each finger into the batter.
