Beer-battered fish and chips. Dust oysters with a little flour then place in batter then place in hot oil until nice and golden. Batter: Whisk flour, salt and ice cold beer together with a whisk until smooth. If the oil is too hot, the batter will brown quickly but won’t cook though – raw batter is not a good thing! Sift flours and salt into a medium bowl; whisk in beer until batter is smooth. 3. 2. To hell with the diet, there are times when fresh fish just screams for a light, crunchy beer batter. Drain on kitchen paper and season with salt. To cook: Pre heat deep fryer to 180 degrees. If you are looking for a fool-proof, instant, mouth-watering golden batter that cracks like a potato chip, makes you look like a master chef and pleases any crowd, then get yourself down to your nearest supermarket and pick up a packet of Fogdog. To make the batter, add flour, egg and chilled beer to a medium-sized bowl. 4. 1. Beer battered fish is a delicious treat, perfect in a homemade burger – and it’s so simple! … Heat oil in a wok or large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). 2. The key to getting these burgers perfect is not overcooking the fish – I always do a small test piece first. Gently whisk together, being careful not to over mix or beat out bubbles from the beer.