Redfish in beer batter and burned lemon

Redfish in beer batter and burned lemon

Golden redfish


  • 800g Redfish fillet with out skin
  • 4 piece lemons
  • 200 g plain flour
  • 200 g white rice flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1 tablespoon honey
  • 600 ml lager
  • sea salt for seasoning
  • 2-3 L sunflower seed oil (for frying)


  1. Rinse redfish fillets and dry them with kitchen paper. Season well, then dust with rice flour. Shake off any extra flour.
  2. Place oil, ¾ of the way up in a large saucepan and set over high heat and heat until oil reaches 180C.
  3. Place all the dry ingredients into a mixing bowl. Add the beer, using a whisk, mix slowly until most of the mixture has dissolved.
  4. Dip the fillet into the batter. When the fillet is completely coated, lower the fillet into the hot oil.
  5. As the fish fries, drizzle a little extra batter over it to give an extra crusty exterior. When it has turned a light golden brown, turn the fillet over and drizzle more batter on top.
  6. Let the fish cook for another minute or so, then remove it from the oil. Half the lemons and caramelize on weary hot pan to serve with the fish.