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Ingredients

1 egg
1 cup (150g) plain flour
1 cup (250ml) chilled lager
Sunflower oil, to deep-fry
700g (about 6) zucchinis, cut into 1cm-thick batons
2 tablespoons olive oil
4 x 200g snapper fillets (skin on)
1 cup (300g) whole-egg mayonnaise
2 tablespoons harissa (see notes) or other chilli paste (optional)
Salad leaves, to serve
Lemon wedges, to serve

Method

Step 1 Preheat oven to 150°C.
Step 2 Whisk together egg, flour, lager and a pinch of salt in a bowl – the batter will be a little lumpy. Stand for 5 minutes.
Step 3 Half-fill a deep-fryer or large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, dip zucchini into batter, allowing any excess to drip off, then deep-fry for 2-3 minutes until golden and crisp. Drain on paper towel, then transfer to a baking tray and keep warm in the oven while you cook the fish.
Step 4 Heat oil in a large non-stick frypan over medium-high heat. Season fish, then cook, skin-side down, for 4 minutes or until crisp. Turn and cook for a further 2 minutes or until just cooked.
Step 5 Place the mayonnaise in a small bowl and swirl in the harissa, if using.
Step 6 Scatter fries with salt, then serve with snapper, mayonnaise, salad and lemon.

Snapper with beer battered zucchini fries

How to make Snapper with beer battered zucchini fries

Ingredients

Method