Barramundi in Crispy Beer Batter

1. 1

   Coat the fish fingers in the flour, shake off the excess.

2. 2

   Whisk the beer into the flour to make a thin batter and lightly coat each fillet, drain off excess batter.

3. 3

   Deep fry the fish fillets in hot oil until golden or cooked through, drain well and serve immediately with french fries, green salad and a dollop of tartare sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.