Recipe from chapter 9.
Ingredients
Serves 4
800g/2lb white fish fillets
250g/10 oz plain flour
Extra flour for dusting
300ml/10 fl oz cold beer
3 generously heaped tsp. baking powder
Pinch of salt
1 tsp. ground black pepper
Sunflower oil for deep fat frying
Method
1. Using a large frying pan or deep fat fryer, heat the sunflower oil to 190ºC/375ºF, gas mark 5.
2. Season the fish fillets on both sides with salt and pepper.
3. Whisk the flour, beer and baking powder together until thick and glossy.
4. Dust each fish fillet in flour on both sides.
5. One at a time, dip a dusted fillet into the batter so that it is fully coated, allowing any excess to drip off.
6. Holding one end, lower a fillet into the oil carefully so you don't get splashed. Once the batter has puffed
