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Ginger Beer Battered Fish & Chips | Cooking Club Co.

Ginger Beer Battered Fish & Chips


for 2 servings


Difficulty level



  • 2 dory fillets
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup ginger beer
  • 1 tbsp olive oil
  • For coating
  • ½ cup flour
  • Pepper to taste



  • 2 medium-sized potatoes
  • 1 tbsp paprika powder
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil



  • Lemon, cut into wedges
  • Fresh mint leaves



  1. Cut potatoes into wedges.
  2. Mix all spices and seasonings.
  3. In a baking tray, mix potatoes with spices, seasonings and olive oil thoroughly.
  4. Bake potatoes at 200°C in a preheated oven for 30 minutes, turn halfway.



  1. In a mixing bowl, sift together flour, baking powder, cayenne pepper, salt and pepper.
  2. Mix until well combined.
  3. Add oil and ginger beer. Mix until you get the consistency of heavy cream.
  4. Let sit for 20 minutes.



  1. Season fish with salt and pepper to taste on both sides.
  2. Refrigerate for 10 minutes.


Dredge and dip

  1. Coat fish with flour seasoned with pepper. Shake off excess flour.
  2. Dip fish into batter. Make sure fish is fully coated. Gently slap fish onto the side of the bowl to shake off excess batter.



  1. Tip: Drip some batter into the oil. As soon as it starts bubbling to the top, the oil is ready.
  2. Slowly and carefully drop fish into the hot oil.
  3. Fry 3 to 5 minutes or until golden and crispy. Turn the fish halfway through.
  4. Remove fish and drain off excess oil with paper towel.


Plate and serve

  1. Plate fish, potato wedges, lemon and your favourite dipping sauce, and top with some fresh mint leaves. Enjoy!

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