10 min cooking time

25 min preparation time

Serves 4


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


  1. Mix the cake flour and salt in a mixing bowl.
  2. Beat the milk, water, and eggs together then stir in the beer.
  3. 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.
  4. Heat enough oil in a frying pan.
  5. Dunk the fish fillets in the seasoned flour and then the batter. Fry for approximately 5 minutes on each side.
  6. Place fillets on paper towels to absorb the excess oil.

Yoghurt sauce

  1. Mix together all the ingredients.
  2. Serve the fish hot, accompanied by the yoghurt sauce.

Serving Suggestion

750 g (1 pack) frozen potato chips – cooked according to packaging instructions.