Ingredients
- 220ml beer
- 2 cups plain flour
- 1 tsp baking powder
- 4 tsp sea salt and ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 pounds fresh haddock fillets, cut into 1 inch-thick strip
- 350ml vegetable oil, for frying
- Non brewed vinegar is best (only available in chip shops)
- Tartare sauce
Instructions
- Make the batter in a bowl
- Keep some of the dry flour mix to dip first
- Season the cod with salt.
- Heat the oil in a large pot fitted with a deep-fry thermometer. We like to use a Dutch oven, or similar.
- Dip, dip, fry. Dip each piece of fish in the flour mixture, then the beer batter, and then fry.
- Work in batches, and transfer the cooked fish to a paper towel-lined plate.