1 ½ cups plain flour, plus extra for dusting
2 tsp baking powder
375 ml bottle beer, chilled
700 g barramundi fillets, cut into 2cm wide strips
2 - 3 calamari tubes, cut into 5mm thick rings
rice bran oil, or vegetable oil, for deep-fat frying
- Whisk flour and baking powder in a bowl. Add beer and stir until a batter forms. Do not over mix. Cover and chill for at least 20 min or up to 2 hr.
- Heat enough oil in a large saucepan to come two-thirds up the sides over medium heat until hot (180°C). Dust fish lightly with extra flour and dip into batter. Shake off any excess and deep-fry for 3 min on each side, or until batter is golden and fish is cooked. Drain on a wire rack with a layer of paper towel underneath.
- Repeat with calamari rings, dusting them in flour, dipping in batter and then deep-frying for 1-2 min on each side, or until batter is golden brown. Transfer to wire rack with fish to drain. Season with salt and serve with a mixed salad and tartare sauce.