Beer-battered sea bass with honey-soy glaze and raspberries

Ingredients:

Fish

• 3 cups rapeseed oil (canola)
• 1 jalapeño, seeded and thinly sliced
• 4 sea bass fillets (110 g each)
• 4 strips bacon, fry
• 1 cup beer batter
• 1 cup honey-soy raspberry glaze
• 2 tsp orange liqueur (preferably Cointreau)
• Zest of 1 orange, cut into long, thin, twisted strips

Beer batter

• 1.5 cups of flour
• 2 eggs
• 240 ml light lager (preferably Amstel Light)
• 1 teaspoon of seasoning for frying fish

Honey-soy glaze with raspberries

• 1 cup soy sauce
• 1 tbsp. honey
• 0.5 cup fresh raspberries
• 1/4 cup sugar

Preparation:

1. In a large skillet, heat the canola oil to 190°C.
2. Place 2 jalapeño popper rings on top of each fish fillet. Then wrap each fillet with 1 slice of bacon, covering the jalapeño popper rings.
3. Dip in batter and drop into hot oil.
4. Fry until golden brown, about 5 minutes. Transfer to a serving platter or plate and pour the glaze over the fried fish. Drizzle each piece with 0.5 teaspoon of orange liqueur and garnish with orange zest.
5. Beer batter:
   
   In a medium bowl, combine all ingredients. Let the batter sit for 5 minutes. It should have the consistency of pancake batter. If the batter is too thick, add more beer.
6. Honey-soy glaze with raspberries:
   
   In a small saucepan, combine all ingredients except sugar and simmer for 20 minutes. Add sugar and simmer for another 5 minutes.