Snapper with beer-battered zucchini fries

Step 1

Preheat oven to 150°C.

Step 2

Whisk together egg, flour, lager and a pinch of salt in a bowl – the batter will be a little lumpy. Stand for 5 minutes.

Step 3

Half-fill a deep-fryer or large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, dip zucchini into batter, allowing any excess to drip off, then deep-fry for 2-3 minutes until golden and crisp. Drain on paper towel, then transfer to a baking tray and keep warm in the oven while you cook the fish.

Step 4

Heat oil in a large non-stick frypan over medium-high heat. Season fish, then cook, skin-side down, for 4 minutes or until crisp. Turn and cook for a further 2 minutes or until just cooked.

Step 5

Place the mayonnaise in a small bowl and swirl in the harissa, if using.

Step 6

Scatter fries with salt, then serve with snapper, mayonnaise, salad and lemon.