Beer battered Knifejaw canape


Preparation time

Cooking time


200g / 1 packet Ferguson Australia Knifejaw Fillets
2-3L rice bran oil

Beer batter
125g self-raising flour
175ml beer (or soda water)
Generous pinch of salt

To serve
Spring onion
Lemon wedges

Beer battered Knifejaw canape

Sieve flour and salt into a medium size mixing bowl and make a well in the centre.

Gradually whisk in the beer. Allow to stand.

Heat rice bran oil in a deep saucepan or deep fryer* to 180C.

Cut the fish into finger size strips.

Just before serving fully submerge each fillet of knifejaw in the batter, allow excess batter to drip off fillet before lowering into oil preheated to 180 degrees. If using a deep fryer lower the basket before placing fish in oil to stop the batter from sticking to the basket.

Each fillet will take 3-4 minutes to cook. Using a large wire spoon or deep fryer basket remove when the batter is crisp and golden. Drain on paper towel and repeat with remaining fillets.

Sprinkle with salt, and serve with a dollop of aioli, spring onion, sprinkle of paprika and wedges of lemon.

*If using a deep fryer fill with oil to the level indicated on the appliance.