The beer adds lightness and flavour to the batter. Many recipes say to rest batter before using, but we had better, lighter, crispier results using it straight away, before the beer lost its bubbles. This is also a great way to prepare squid rings.
Ingredients (Serves 4)
- 200g plain flour, plus a little extra for dusting the fish
Groundnut oil, including plenty for deep frying (about 2 litres)
About 290ml good beer (anything but cheap lager), very cold
Salt and ground black pepper
About 700g pollack fillets (or mixed white fish of your choice)
Sift the flour into a bowl, add two tablespoons of groundnut oil, then gradually whisk in the beer, stopping when you have the consistency of thick emulsion paint. Beat to get rid of any lumps, then season generously.
In a large, deep, heavy-based pan, heat the oil to 190C, or until a cube of bread dropped in turns golden brown in one and a half to two minutes. Season the fish, then dust lightly with flour, shaking to remove any excess. Immerse a piece of fish in the batter, then lift it out and hold over the bowl for a few seconds to let excess batter drop back in. Lower the fish into the hot oil a piece at a time if using large portions, or in small batches for smaller pieces. Fry large pieces of fish for four to five minutes, smaller ones such as squid rings for two minutes or so, until golden brown and crisp. Scoop out with a wire basket or tongs, and transfer to a warmed dish lined with kitchen paper. Keep warm while you fry the remaining fish, then serve
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