Crispy beer battered kingklip

Hello everyone. Welcome back to my blog. It has been a long time since my last blog post, and there is no excuse if I am completely honest with you. Nevertheless, here is another delicious and simple recipe to try out.

This recipe of crispy fried beer battered kingklip is very easy to follow. The recipe is easily customizable as you can swop out the kingklip for any other fish you may fancy. It is great for when you want something crunchy and delicious that doesn’t take too long and too much effort.

I hope you enjoy this recipe and do give it a try. Happy cooking.


Thawed kingklip chunks

2 litres vegetable oil

1 cup white bread flour plus 1/2 cup for pre-coating the fish

1x 330ml Windhoek Larger

2 tsp spice for fish

1 tsp baking powder

1 tsp paprika

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1/2 tsp chili flakes

1/2 tsp cayenne pepper


  1. Make sure your fish is completely thawed and completely dry. Use a folded paper towel to blot off any access liquid from the fish. This will ensure that your fish comes out extra crispy.

  2. The oil needs to be very hot before you fry the fish. If the oil is not hot enough, the batter will absorb a lot of oil, making your fish soggy and unpalatable.

  3. Do not overcrowd the pot. The temperature of the oil will drop and the fish will not become crispy.

  4. Have fun man. Your kitchen should be your playground, where you have fun and experiment. Feel free to use any other spice or seasonings you have on hand. If that does not work, use something else next time. That is how we all learn.


1. Mix together all the spices in a small bowl and set aside. Place the fish chunks in a large bowl and use half of the seasoning to thoroughly coat the fish. Squeeze the lemon juice over the fish making sure to coat all the fish pieces using your hands. Marinade the fish for 30 minutes to an hour.

2. In another large bowl, combine the flour, the rest of the spice mixture, the banking powder and beer and mix until a relatively thin batter forms. Cover the batter with a cling wrap and let it rest for 30 minutes.

3. In the meantime, heat the oil in a large frying pot over medium high heat. Once the oil has come up to temperature, coat each piece of fish in flour, making sure to shake off the access flour. Then dip the floured fish into the batter and place into the hot oil, dropping them in facing away from you.

4. Fry the fish until golden brown on each side and remove using a slotted spoon onto a wire rack or paper towel lined plate to drain off the access oil. Serve with your favorite side and enjoy.

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