Serves 4
Ingredients:
200g (7oz) self-raising flour, plus extra to dust
1tsp baking powder
250ml (9fl oz) chilled lager
4 x 150g (5oz) thick white fish fillets
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1. In a large bowl, stir together flour, baking powder and seasoning. Make a well in centre.
2. Gradually pour in lager and whisk well to form a batter, don't worry if there are still a few lumps. Dip fish in batter and coat all over.
3. Heat oil in a deep-fat fryer to 190°C. Carefully lower battered fish into oil and fry for 8-10min until golden. Alternatively use a high-sided pan, half-filled with oil. The oil will be hot enough when a cube of bread browns in 20sec.
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Pro 500 fryer, Magimix UK. Classic glass bowl (2 litre), Classic glass measuring jug (0.5 litre), Pyrex. Large Twin Pure Steel whisk, Zwilling J.A. Henckels. Easy-fill acrylic mill, Lakeland. White China tea plate, Sophie Conran. Measuring spoon, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
