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INGREDIENTS

400gm Plain Flour - put in the freezer for 30 minutes before using 550ml Ice cold beer or lager 3 Tsp Baking Powder ½ Teasp Salt Dripping or oil for frying 4 pieces sustainable white fish ( I use haddock or cod) Potatoes for chipping - the amount you require.

METHOD

· Place the flour in a bowl and mix in the baking powder and salt. Put this in the freezer for 30 minutes. · Peel and chip the potatoes and par boil for between 5 and 7 minutes, thoroughly drain and dry. · Heat the oil to 185°C. · Fry the chips until just beginning to turn colour, drain on kitchen paper and leave aside until the final fry. · Take the flour bowl out of the freezer and quickly whisk in the cold beer until you have a thick batter. This needs to be done JUST before cooking the fish. · Dip each fish piece into seasoned flour and then coat with the cold batter. Cook in the oil for 3 to 4 minutes a side depending on the thickness of the fish. A general rule is 10 minutes total for every inch thickness of fish but fillets are rarely that thick. They should be a lovely golden brown. · Keep the fish warm while you give the chips their last fry in the hot oil until golden and crispy. · Serve with lemon and parsley and a good tartare sauce!