10 min cooking time
25 min preparation time
Serves 4
Ingredients
Fish
310 ml (1 ¼ cups) cake flour
pinch of salt
75 ml (5 tbsp) Clover Fresh Full Cream Milk
15 ml (1 tbsp) water
1 egg
100 ml (6 tbsp + 2 tsp) beer
500 g (1 pack) fish fillets
250 ml (1 cup) seasoned flour
750 ml (1 bottle) oil for frying
Yoghurt sauce
125 ml (½ cup) Clover Classic Plain Low Fat Yoghurt
15 ml (1 tbsp) Dijon mustard
60 ml (4 tbsp) mayonnaise
black pepper to taste
½ onion, finely chopped
handful fresh parsley, finely chopped
4 spring onions, chopped
2 ml mixed dried herbs
30 ml cake flour
125 ml water
125 ml Clover Sour Cream or Clover Classic Plain Low Fat Yoghurt
Salt and freshly ground black pepper

Method
- Mix the cake flour and salt in a mixing bowl.
- Beat the milk, water, and eggs together then stir in the beer.
- Pour a little of the milk mixture into the flour and stir until a thick batter forms. Stir in the milk mixture little by little until smooth. Cover the batter and allow to stand for 20 minutes.
- Heat enough oil in a frying pan.
- Dunk the fish fillets in the seasoned flour and then the batter. Fry for approximately 5 minutes on each side.
- Place fillets on paper towels to absorb the excess oil.
Yoghurt sauce
- Mix together all the ingredients.
- Serve the fish hot, accompanied by the yoghurt sauce.
Serving Suggestion
750 g (1 pack) frozen potato chips – cooked according to packaging instructions.