6 servings unrefined sunflower oil for deep frying
140 g the flour seasoned plain
1.5 tsp yeast dried
150 ml lager
150 ml seltzer water
50 g green beans trimmed
8 tbsp thai fish sauce
3 tbsp brown sugar soft
2 garlic clove finely grated
3 thai chile red finely chopped
1 ball ginger diced finely
2 juice of lime
6 servings lime wedges
Equipment
sauce pan
wok
Directions
First make the batter by mixing the flour with the yeast and some seasoning.
Add the lager and enough sparkling water to make a mixture a little thicker than double cream. Cover with cling film and allow to bubble somewhere warm for at least 30 mins.
To make the Thai sauce, blanch the beans in boiling water for 2 mins, then drain and refresh under cold water. Slice the beans as finely as possible and set aside. Warm the fish sauce with the sugar until dissolved.
Remove from the heat and add the garlic, chillies and ginger while still warm. Allow to infuse for a few mins.
Add the green beans and lime juice.
Add some water if it tastes a little strong.
Cut the fish fillets into finger-width strips and sprinkle very lightly with salt. Fill a deep saucepan, wok or deep-fat fryer one-third full with oil and heat to about 180C or until a cube of bread browns in 20 secs.
Roll the fish in the seasoned flour and shake off the excess. Dip into the foaming batter and carefully place into the hot oil. Fry in batches for about 3 mins until crisp, golden and the fish is cooked through.
Remove and drain on kitchen paper.
Serve with the Thai dipping sauce add some lime wedges.
