Shopping list:

• 400g bite sized pieces of fish fillet    
• 80ml beer
• 100g flour
• 2 eggs
• 30g butter
• Salt & pepper
• 1 tsp Schani Curry spice mix
• 2 tbsp Schani Goa Sauce

Preparation

Next season the flour with the salt and the curry mix and mix to a smooth paste with the beer. Separate the eggs and put aside the egg white. Whisk the egg yolk into the beer batter and let the batter rest for approximately 15 minutes. Melt the butter over a low heat and allow it to cool slightly, then whisk the butter into the beer batter using a hand whisk. Whisk the egg whites to stiff peaks and fold into the beer batter.

Cut the fish into bite size pieces and pat dry with kitchen roll. Season with salt and pepper.

Pour 3cm of oil into a deep pan and heat to 170 C° Dip the pieces of fish into the batter and place carefully into the fat. Do not fry more than 5 or 6 pieces of fish at the same time. The fish pieces should not be touching in the pan. After approximately 5 minutes remove the fish from the pan using a slotted spoon and drain on kitchen roll. Arrange on the plate with the Schani Goa Sauce and season with salt and pepper as required.