Beer battered fish & chips with wasabi mayo

by Alix Caiger


Vegetable oil, for deep frying
400g cod or white fish, chopped into finger sized pieces

For the batter:
75g cornflour
75g plain flour (plus a little extra for dusting the fish)
1 tsp wasabi powder
188ml beer (preferably Japanese style)
1 lime, cut into wedges


Place the oil in a large pan and heat slowly. Dust the fish slices with a little plain flour and season.

To make the batter, whisk the ingredients together. Dip the fish into the batter and then fry in the hot oil. Remove when golden.

Allow to drain on some kitchen paper and dust with salt. Serve with wedges of lime.

Recipe: Alix Caiger