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Is there anything better than catching your own beautiful snapper!

Well maybe making a simple beer batter and serving said snapper, super crispy with some hot chips and sauce gribiche…

Super crispy beer battered fish

Prep time: 10 minutes

Cook time: 5 minutes

Serves: 4

  • 1 cup mayonnaise
  • 2 hard boiled eggs, peel & chopped
  • 1 large shallot, small dice
  • 1 tbsp capers, chopped
  • 4 gherkins, fine dice
  • 1 lemon, zest & juice
  • 1 tbsp parsley, chopped

  • 2 pieces of snapper, cut in half
  • 1 bottle beer
  • 1 cup plain flour
  • seasalt 
  • cracked pepper
  • Oil for shallow frying

  • Oven baked chips 

To make up the Sauce Gribiche, simply combine all the ingredient and season with some seasalt and cracked pepper.

Pour the beer into a mixing bowl and add in a 1/4 of the flour. Using a whisk mix until smooth. Continue to add the flour until you have reached a thick but still pourable mixture. 

Season with a pinch of salt. 

Heat oil to appox 170*c or test by dropping in a touch of batter. The batter should gently fall to the bottom of the pot before rising up again to a slow bubble. 

Run the fish through the batter and then carefully run the coated fish through the batter before fully letting the fish go into the oil. You don’t want to just drop the fish into the oil as it will drop quickly and stick to the bottom. 

Serve alongside your sauce gribiche along with some crispy chips.