Ingredients
330ml beer
2 cups plain flour
1 tsp baking powder
4 tsp salt and cayenne pepper
1 tsp garlic powder
1 pounds fresh haddock fillets, cut into 1 inch-thick strips
3 -4 cups 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.