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Ingredients
Method
- 4 x cod fillet, skin removed and pinbones picked
- Pinch of salt
- 200g plain flour
- 1 tsp white wine vinegar
- 200ml beer
- Pinch of sugar
- 15g fresh yeast
- Chips and sauce to serve
- Sprinkle the yeast and sugar into a mixing bowl. Pour in the beer and vinegar, and whisk in the flour and salt. Leave for a few minutes to ferment - when it starts bubbling, it’s ready.
- Pat the fish dry. Dip the cod fillets into the batter to cover completely, and then fry in 2 cm veg oil for 5 minutes, or until golden brown and puffed up. Drain on kitchen paper, season with salt, and serve with chips and your favourite sides.
20 mins
4 serving
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