1 1/2 white fish fillets (fresh cod, halibut, haddock, pollack)
Forthe Beer Batter
2 oz flour
salt and white pepper to taste
1/4 beer or ale, more or less
vegetable oil for deep-frying
Method
Season the flour with salt and pepper and whisk in the beer until the mixture is like a double cream and lump-free, Let rest for 15 to 20 minutes.
Be sure the oil is hot by dropping a small piece of bread or drizzling a bit of batter into the oil; it should immediately bubble up and crisp.
Pat dry the fish fillets, dip and coat well with the batter and drop into the hot oil. Do not crowd them in – crowding defeats crispness.The same is true with chips (French fries to you Yanks).
Remove when golden-brown. Serve accompanied by crispy chips, and don’t forget the malt vinegar.
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