27 Jun '14, 12pm

Beer battered fish fingers with Asian yoghurt? Our ultimate Friday meal, right here:

1. First make the herb yoghurt. Stir the chopped coriander and mint into the yogurt. Drizzle in the lime juice to taste, and season generously with salt and black pepper. Keep refrigerated until ready to serve. 2. Prepare the batter: place the flour, egg and beer in a large bowl, whisking to work out the lumps. You want a pancake-like batter, so add a spoonful more flour if necessary. Stir in a pinch each of salt and pepper. Set aside. 3. Pat fish dry with kitchen paper and season lightly with salt and pepper. 4. Heat oil to a depth of 3cm in a wok or fryer until shimmering. Test temperature of oil by dropping in a bit of batter. Oil is hot enough when batter sizzles and turns golden in 10 seconds. 5. Coat fish fingers in batter and gently lower them into the hot oil. Cook for about 3 minutes, turning once, until golden and cooked through, then remove with a slotted spoon ...

Full article: http://www.hungrygowhere.com/recipes/beer-battered-fish-f...

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