Crisp fried fish and beans

Crisp fried fish and beans

(1) Rate it

  • 0:10 Prep
  • 0:06 Cook
  • 4 Servings
  • Easy

Don’t go out for fried fish, try making your own. You will be surprised at how tasty and crispy the home-made version can be.

Featured in
Main recipes, Fish recipes


  • 500g white fish fillets (like flake/boneless fillet, redfish or flathead)
  • 75g (1/2 cup) plain flour
  • 75g (1/2 cup) cornflour
  • 1/2 teaspoon baking powder
  • 1 egg yolk, lightly whisked
  • 185mls (3/4 cup) soda water
  • Canola oil or vegetable oil, for deep-frying
  • 120g green beans, topped, tailed
  • 1 small tub ready-made coleslaw
  • 1 lemon, cut into thick wedges


  • Step 1
    Remove any visible bones from fish and cut fish into large pieces.
  • Step 2
    Sift plain flour, cornflour and baking powder into a large bowl and make a well in the centre. Use a wooden spoon to quickly stir in egg yolk and soda water until just combined.
  • Step 3
    Pour enough canola or vegetable oil into a deep-fryer or large saucepan to come half-way up the sides. Heat oil over medium-high heat until a little batter dropped into the oil immediately sizzles and rises to the surface.
  • Step 4
    Lightly coat beans in batter and deep-fry in preheated oil for 2-3 minutes or until crisp. Use a slotted spoon to remove beans from oil and drain on paper towel. Keep warm.
  • Step 5
    Lightly coat fish in batter and deep-fry for 2-4 minutes or until pale golden, crisp and cooked through. (Cook in 2 batches if necessary.) Remove fish from oil and drain on paper towel. Serve fish with the beans, coleslaw and lemon wedges.

  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar


  • 1259 kj


  • 8g

    Fat Total

  • 1g

    Saturated Fat

  • 3g


  • 23g


  • 104mg


  • 315.67mg


  • 2g

    Carbs (sugar)

  • 31g

    Carbs (total)

All nutrition values are per serve


Serve with homemade coleslaw. Use leftover egg white in scrambled eggs or omelettes. Use leftover soda water in fruit cocktail drinks.

Variation: Crisp fish bites & beans for the kids: cut the fish fillets into bite-size pieces before coating in batter. Serve with tomato sauce.

  • Author: Annette Forrest
  • Publication: Australian Good Taste



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