Ingredients (serves 4)
For the batter
- 75g/2½oz cornflour
- 200g/7¼oz plain flour
- 1 tsp fine sea salt
- 330ml bottle of real ale (any amber- or blond beer)
- 2 tbsp white wine vinegar
For the fish
- sunflower oil, for deep frying
- 4 tbsp plain flour
- ½ tsp fine sea salt
- 4 x 200g/7¼oz thick white fish fillets, such as haddock or whiting
chips, to serve
- For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar.
- Beat with a large metal whisk to make a smooth batter with the consistency of double cream.
- For the fish, heat a deep, heavy-bottomed saucepan (or wok-pan) half-full of the sunflower oil to 180C. Alternatively, use an electric deep fat fryer heated to 180C.
- Put the flour into a large, strong polythene food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.
- When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.
- Repeat the process with a second fish fillet and cook with the first for 5-6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.
- Reheat the oil and cook the remaining two pieces of fish in exactly the same way.
Serve with freshly cooked/baked chips