Photography and styling credits: Anzai Momoko
This beer batter is light and crisp, and can be used for most seafood including squid and prawns. Flavoured with lots of herbs and zingy kaffir lime, the yoghurt makes a zesty and much healthier alternative to the traditional tartare sauce. The fish fingers turn soggy rather quickly so serve them hot.
Preparation time: 25 minutes
Cooking time:20 minutes
For the herb yoghurt:
A small bunch of coriander, roots discarded, finely chopped
A small bunch of mint, leaves picked, finely chopped
200g tub plain yoghurt
1 kaffir lime, juice only
A pinch of salt
A pinch of pepper
For the batter:
200g self-raising flour
1 egg, lightly beaten
1 can of 330ml lager
4 tablespoons plain flour, for dusting
500g firm white fish fillet (eg. dory), skin removed, cut into thick finger-length pieces
Oil, for deep-frying
A die-hard foodie and gypsy at heart, Rei Aonani is a former food editor who now spends her days cooking up inspired storms and dreaming of feasts in far-flung places.
Anzai Momoko is a Singapore-based stylist and photographer who observes quietly and draws inspiration from anything she sets her eyes upon.