The Perfect Fish Batter

There is no mystery to creating the perfect fish batter which can be enjoyed with all the trimmings,  mushy peas, chunky chips and tartare sauce.

Ingredients

6 tbsp. Plain flour

6 tbsp. Cornflour

400 - 500ml Beer

Vegetable oil for deep-frying

4 x 150g Cod fillets - skin on

Method

1.  Mix the flours together with a pinch of salt.  Whisk in enough ale to make a batter the consistency of double cream.

2.  Heat the vegetable oil in a large pan or deep-fat fryer to 190*C.

3.  Working in batches, dip the cod into the batter and drop carefully into the hot oil, which should immediately sizzle.  Shake the frying basket gently so they don't stick and fry for 3 -5 minutes.  Drain on kitchen paper and serve

Serve with saute potatoes, mushy peas or salad for the healthy option!