Easy Batter Recipe

CHEF’S ADVICE

Batter always tastes better if it is prepared a day early and stored in the fridge overnight.

Always dust and fry your seafood in self raising flour – plain flour has a tendency to go soggy.

INGREDIENTS

• 1 cup of self raising flour – plus extra for dusting
• 300ml of water
• Splash of beer
• Salt and pepper to taste
• Optional: Spoonful of corn or semolina flour

METHOD

1. Combine the flour, water, optional corn or semolina flour, beer, and salt and pepper and mix until it achieves a medium custard consistency
2. Store in the fridge overnight for the best results
3. Lightly dust your seafood in self raising flour then dip it into the batter
4. Pull the battered seafood through your thumb and forefinger to remove any excess batter
5. Place the seafood in a pan with hot oil and cook until it reaches a light golden colour on each side