Enjoy this delicious Italian twist on on an Australian classic. 


  • 200ml of Peroni Nastro Azzurro

  • 200ml of soda water

  • 250g of plain flour

  • 100g of rice flour

  • Salt and pepper to taste

  • Vegetable oil 


  • 1.

    Sift the plain and rice flour together into a bowl, creating a well in the centre with a

  • 2.

    Mixing spoon

  • 3.

    Pour the Peroni Nastro Azzurro and soda water into the centre of the well and whisk

  • 4.

    From the inside out until the batter is a smooth consistency

  • 5.

    Lightly flour each piece of fish in a separate bowl, then place each piece into the

  • 6.

    Batter to coat

  • 7.

    Heat vegetable oil to 160 degrees and place each of fish into the oil making sure it is

  • 8.

    Completely submerged, and cook for 3 mins

  • 9.

    Serve with chips of your choice and a fresh garden salad


Exclusive recipe by Peroni

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