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Tom Maguire's Fish Batter

Tom Maguire's Fish Batter

Tom Maguire of Fisherman's Wharf Café in Ohope is famous for his battered oysters and fresh fish - this batter recipe is used every day at the Café. The yoghurt and yeast combination make for a stunning crispy batter.



  • 625ml luke warm water
  • 28g Edmonds Active Yeast
  • 2 cups Edmonds Standard Grade Flour
  • 150g natural unsweetened yoghurt
  • Salt


  1. Place the water and yeast in a large bowl (the mix does expand) and let the mix sit, with a stir from time to time, for 5 min.
  2. Add the yoghurt, mix, and then add the flour and salt. Blend it all together.
  3. Leave in a warm space on the bench for at least 1-2 hours before using, and cover with baking paper - the mix will rise considerably in the first hour and then slightly collapse before using.
  4. Coat small pieces of fish in flour, then into the batter. Place in a hot pan of oil, turning once until lightly golden in colour.
  5. Leftover batter will keep for two days in the fridge - or use as follows.

For corn fritters: take 1 cup cooked fresh corn, add about 1/3 cup of batter and 2-3 Tbsp of flour and season well. Cook in pan with oil.

For mussel fritters: take 1/3 cup batter combined with 1 cup chopped mussel meat, and salt and pepper to season. Cook in pan with oil.


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