Sole Goujons

Mix the flour, yeast, and some seasoning together in a bowl. Pour in the lager and enough fizzy water to make a batter with the consistency of double cream. Cover with cling film, and leave to bubble somewhere for about 30 mins.
Cut the fish into finger-sized strips and sprinkle with a little salt. Add enough oil to fill ⅓ of a saucepan, and heat to sizzling temperature. Roll the fish in seasoned flour, then dip into the foamy batter. Place in the hot oil, and fry for 3 mins or until puffed and crisp. Drain on kitchen paper, and serve with chips and Thai sweet chilli sauce.

30 mins

6 serving

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