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This was my first introduction into the wonderful world of seafood, as I am sure it was for just about everyone in this country. As a kid eating fish and chips on the beach, I thought nothing could ever top this! The only thing that makes eating fish and chips better is using a premium quality fish like coral trout, red emperor or flathead.


  • 150 g x 4 pieces red emperor fillets skinless & boneless or other white flesh fish

  • 1 bottle cold Beer

  • Plain Flour

  • Ice cubes

  • Olive Oil for deep frying

  • 1 tablespoon Harissa available at good delicatessens

  • 1 cup Japanese mayonnaise

  • 4 Lemons cheeks

  • sea salt

  • Black pepper


  • 1.

    To make the beer batter, pour the beer into a mixing bowl, gradually add flour until you have a thickened cream consistency, then add in the ice cubes to keep cool.

  • 2.

    Dust the fish fillets in seasoned flour and shake off excess flour.

  • 3.

    Dip the fish in the batter and drain off excess batter.

  • 4.

    Place in the hot oil (at 180 degrees Celsius) and fry until golden.

  • 5.

    Take out and drain on absorbent paper.

  • 6.

    Mix the harissa through the mayonnaise.

  • 7.

    Serve the fish with the lemon cheek and the harissa mayonnaise.

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Posted by MichaelReport
I like Pete's recipes and have his books, but olive oil has a lower smoke point than the vegetable oils:

Don't mix the flour too much when you're combining it, or you'll develop the gluten and achieve a less crispy result.
Posted by Report
Brilliant, expensive fish at 46/kg but worth it. We used some wasabi instead of harissa. Used James Squires nine tales Amber ale, little heavy for a beer batter, but worked a treat.
Posted by MargaretReport
this recipe loks so simple and i am going to try it
Posted by GabletoReport
Cool !!!!!!!!!! Id use XXXX though
Posted by TB54Report
Sounds great, think i'll try this tonight
Posted by Olga14Report
sounds great I will try this.