Serves 4
Ingredients:
200g (7oz) self-raising flour, plus extra to dust
1tsp baking powder
250ml (9fl oz) chilled lager
4 x 150g (5oz) thick white fish fillets
1. In a large bowl, stir together flour, baking powder and seasoning. Make a well in centre.
2. Gradually pour in lager and whisk well to form a batter, don't worry if there are still a few lumps. Dip fish in batter and coat all over.
3. Heat oil in a deep-fat fryer to 190°C. Carefully lower battered fish into oil and fry for 8-10min until golden. Alternatively use a high-sided pan, half-filled with oil. The oil will be hot enough when a cube of bread browns in 20sec.
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Pro 500 fryer, Magimix UK. Classic glass bowl (2 litre), Classic glass measuring jug (0.5 litre), Pyrex. Large Twin Pure Steel whisk, Zwilling J.A. Henckels. Easy-fill acrylic mill, Lakeland. White China tea plate, Sophie Conran. Measuring spoon, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
