Malt-vinegar-battered fish

Malt-vinegar-battered fish

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  • 6
  • Easy
  • Pescatarian
  • 15 minutes
  • 20 minutes
  • Groot Constantia Chardonnay 2016


  • 490 g self-raising flour, plus extra to coat
  • 1 1⁄2 cups malt vinegar
  • 3 cups beer or soda water
  • Salt, to taste
  • 8 cups sunflower oil
  • 6 x 200 g skin-on hake fillets
  • Lime wedges, for serving
  • Tartare sauce, for serving
  • Red spring onion, chopped, for serving
  • Sherry vinegar, for serving
  • Cucumber-and-fennel dressing, to serve

Cooking Instructions

Mix the flour, vinegar, beer and salt to form a batter. Heat the oil in a large pan over a medium heat.

Dip the sh into the extra flour and coat evenly. Working in batches, dip the fish into the batter, allowing any excess batter to drip off.

Fry the fish for 5–6 minutes, or until golden brown and crisp. Drain on kitchen paper and season.

Serve with the salt-and-vinegar chips, lime wedges, aïoli, chopped spring onion mixed with sherry vinegar, and cucumber-and- fennel dressing.

Browse more seafood recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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