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Beer-battered fish fingers with Asian herb yoghurt

By Rei Aonani
12 June 2012 3:27 PMUpdated 09 Jun 2014

Beer-battered fish fingers with Asian herb yoghurt

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.

Serves 4
Difficulty:
Medium
Preparation time:
25 minutes
Cooking time:20 minutes

Ingredients:
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

Method:
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 and drain on kitchen paper. Fry the fish in batches if necessary.
8. Serve immediately with the herb yoghurt on the side for dipping.

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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.

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