- 4 fish fillets
- 2 cups plain flour
- salt and pepper
- 10 1⁄2 fluid ounces beer
- oil, for deep-frying
Directions See How It's Made
- Dust fish fillets with cornflour.
- Mix flour, salt and pepper.
- Add beer gradually, stirring well until smooth.
- Dip the fish fillets into batter.
- Cook in hot oil until golden brown.
- Drain on absorbent paper.
- Serve with lemon wedges, tartare sauce and hot chips.