• Ingredients
  • 1 1/2 white fish fillets (fresh cod, halibut, haddock, pollack)
  • For the 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.