Ingredients: 4 fish fillets 2 cups self raising flour 1 1/4 cups of beer oil for deep frying cornflour salt and pepper Directions:1. Skin fillets, remove as many bones as possible. Lightly coat in cornflour, sift flour, salt and pepper into a small bowl, add beer gradually, beating well until smooth, and a good pouring batter consistency. 2. Dip the fish into batter to coat, deep fry in hot oil for 1 minute, remove, drain, allow oil to re-heat, refry until golden brown, drain on absorbent paper before serving. 3. Serve with chips, tartare sauce, or vinegar. |