Beer-battered lampuki and aubergine chips

A fresh take on an old favourite


For the batter

  • 125g flour
  • 1 tsp baking powder 
  • 125ml beer       
  • 3 tsp oregano      
  • 1 lemon, zest only
  • 4 lampuki fillets, cleaned
  • 1 aubergine

For the yoghurt dip

  • 1 tub natural yoghurt
  • 2 tbsp dill, minced
  • 2 tbsp capers, minced


  1. Soak aubergine with salt and water for 2 hours and chop lengthwise into chunky chip shapes and set aside. 
  2. Sift the flour and baking powder into a bowl and add the beer, whisking as you go along.
  3. Add the lemon zest and oregano. 
  4. Dip the lampuki fillets into the batter and deep fry at 350°C for approximately 7 mins until done. 
  5. Keep in a low oven until ready to serve.
  6. Dredge the aubergines in the same batter and deep fry.
  7. To make the yoghurt dip, mix all the ingredients together.
  8. Serve the fish and aubergine chips on a bed of lettuce or wrapped in newspaper to go with a side of yoghurt dip.