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Beer battered fish with a salt and vinegar mayo

Serves 2
Prep time: 10 mins
Cooking time: 30 mins

Fish and chips is a Kiwi institution, and this modern twist features crisp and melt in the mouth beer battered fish with a delicious salt & vinegar mayonnaise. Pair with a Pale Ale for the ultimate Kiwi experience! 

 

Ingredients

Method

  • 500g firm flesh white fish
  • 1 ½ cups plain flour
  • 400ml pale ale 
  • Rice bran or vegetable oil, for frying
  • 1 cup store bought mayonnaise 
  • 1 Tbsp malt vinegar 
  • 1 Tbsp fresh parsley, chopped
  • Cooked fries, to serve

Beer matches:

  • Bach Brewing JUICY AF
  • Epic Hopshine Pale Ale
  • Epic Shotgun XPA
  • Good George APA
  • Parrotdog Falcon
  • Sunshine Brewing Summer Ale
 
 

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View the method
  1. Cut the fish into bite sized pieces. In a bowl, make the beer batter by sifting the flour into a bowl and seasoning with salt and pepper. Whisk the dry mixture while streaming in the pale ale, ensuring not to overmix. 
  2. Bring a pot half filled with oil or deep fryer filled to a suitable frying temperature. Dip each fish piece into the beer batter and coat well, then transfer into the oil and fry for 3-4 minutes or until golden brown and cooked through/opaque. Drain on a rack or paper towel and season with salt. 
  3. To make the salt and vinegar mayonnaise, combine the mayonnaise, malt vinegar, ¼ tsp salt and parsley. Add more salt if desired/to taste, then serve alongside cooked fries and the beer battered fish bites. 
 
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