Added by Despina33 | Fri 22 Oct 2010 @ 13:16
lovely thick batter that really stays on and crisps up amazingly!
4x4 ounce cod filets (or cod filets to equal 1 1/2 lb total)
1 teaspoon dry yeast
3 tablespoons warm (body-temperature) water
1 bottle beer
1 1/4 cups flour, sifted
1/4 cup flour
salt and pepper
1 litre vegetable oil, for frying (may be more depending on size of pot) from chip recipe
1 teaspoon lemon salt
1.To prepare beer batter, combine yeast and warm water in a medium bowl. Let stand about a minute at room temperature; yeast should begin to foam slightly.
2.Add the beer and stir in sifted flour. Mix should resemble pancake batter consistency; adjust with additional flour or water if necessary.
3.To prepare fish slice filets into approximately 12 x 2oz portions. (Each piece should be about the size of half a deck of cards.)
4.Dust filets with the remaining flour and season lightly with salt and pepper.
5.Dip one at a time into batter and fry, in small batches, in 360deg oil until gloden. Remove filets with slotted spoon and drain on paper towels. Season filets with lemon salt while still warm.