Battered Fish

• 1 kg fish fillet
• salt
• black pepper
• 200 gr all-purpose flour

For the Batter

• 330 ml beer
• 330 ml water
• 2 teaspoons dry yeast or 2 teaspoons Baking Powder (BP)
• 1 teaspoon sugar
• 400 gr all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons parsley, finely chopped

For Frying

• plenty of sunflower oil

For the Sauce

• 200 gr mayonnaise
• 1 clove garlic
• 1 teaspoon mustard
• 2 tablespoons capers (koutrouvi - small pickled flower buds)
• 1 lemon
• 1 tablespoon parsley, finely chopped

Preparing the Batter:

1. In a bowl, combine all the ingredients for the batter and set aside for about half an hour. If using dry yeast, it will need 1 – 1 ½ hours to rise.
2. Heat plenty of sunflower oil in a frying pan. Season the fish with salt and pepper and dredge it in the flour. Shake off any excess flour. Dip the fish in the batter and place it in the hot oil.
3. Fry until the fish is nicely golden brown. Remove it and place it on absorbent kitchen paper.

For the Sauce:

4. Place all the sauce ingredients into a blender.
5. Blend.
6. Serve the fish with the sauce.