Whiting in a Spicy Batter

 Whiting in a Spicy Batter


700 g whiting or snapper
1/4 cup rice flour, for dusting
1/2 cup rice flour 
3 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1 tsp Mexican Seasoning
1 cup beer


Lemon wedge


  1. Pat the fish dry using paper towels or a tea towel and cut into medium size batons.
  2. Place ¼ cup rice flour in a shallow bowl, sprinkle fish with salt and coat the each piece of fish in rice flour—shake off any excess and set aside.
  3. Heat a deep fat fryer on a high setting.
  4. While the oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess.
  5. Whisk together the flour, rice flour, baking powder, seasoning and salt—incorporate the beer into the batter and whisk. Do not over-mix, it should be a thin consistency and not too thick.
  6. Dunk a piece of fish in the batter, the let the excess drip off before lowering it carefully lower into the fryer (drop the fish away from you) one piece at a time—don't crowd the fryer. 
  7. Fry for 3 minutes or until the fish float to the top.
  8. Drain on paper towels. Repeat with the remaining fish. 
  9. Serve hot with a squeeze of lemon and our Green Chilli Jam.