Method
To make the batter,
sift the flour and a pinch of salt into a large bowl and whisk in the beer to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter.
Carefully place in the
hot fat and cook for 8-10 minutes until golden and crispy. Remove
from the pan, drain and sit on a baking sheet lined with greaseproof
paper, then keep warm in the oven while you cook the remaining 2 fillets
in the same way.
Eat with chips & mushy peas wash down with a glass of Pale Rider !!!!!!