2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to see the fish through the batter. 4. Heat oil and dip ...

I used snapper, but any firm white fish such as terakihi, gurnard, or cod would work well. This recipe was taught to me by Jimmy Gerard, who used to have a fish shop in Ponsonby called Jimmy the Fish.