Tiger Beer Battered Fish with Sweet Ginger Chilli
Get ready to cook
1. For batter, in a bowl, whisk flour, corn starch, beer, egg and 100g Dongan Pink Pepper Ginger Paste until smooth without lumps. Cover bowl and place in the chiller for at least 30mins (and up to 3 hours).
2. Pat fish fillets dry with kitchen towel. Dip each piece into batter. Deep fry until cooked. Drain on paper towels to remove excess oil.
3. For dip, mix Dongan Pink Pepper Ginger Paste with sweet chilli sauce. Serve fish with dip and chips.
10 sustainable cod / hake / haddock fillets (approx. 1.2kg)
150g all-purpose flour
150g corn starch
1 large egg
300ml Tiger beer
150g sweet chilli sauce