White fish fillets- cod, haddock, pollock
1 tsp. baking soda
1 tsp. salt
½ tsp. ground black pepper
(corn flake crumbs, cayenne seasoning optional)
Mix beer, baking soda, salt, pepper and egg.
Gradually whisk in flour until batter is thick.
In a deep fryer or a deep pan heat up oil until it's very hot.
Cover fish in flour, shake of excess, then dip in batter covering the whole fillet of fish.
Gently dip fish into hot oil, halfway in. Wait 15 seconds then drop in completely. This helps to prevent the fish from sticking to the bottom.
Cook fish on both sides until brown all over. Cooking for 6-8 minutes.
The fish should be all one colour.
Remove and serve immediately with chunky chips, tartar sauce and peas!
St Patrick's Day Dinner!