440 ml of beer ( choose your own, stout, bitter , lager ) its all how you want it
3 cups of Self raising flour
half a cup of Corn Flour (the ratio depends on your needs)
half a tespoon of baking soda ( if you use plain flour)
Pinch of salt and black pepper
some plain flour to dry dip
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mix the self raising flour and corn flour (maize) in a bowl and add beer until you get a nice smooth runny mix, but not too runny , the batter should coat a spoon but not run too fast off it. The important part next... Drink any remaining beer.
In the plain flour dip your fish (dry dip)
Dip your fish in the batter mix (wet dip)
Drop into hot oil
Most white fish (Cod, Pollock, Herring) take about 4 minutes to cook, if it starts to float it is cooked then just keep cooking till the batter darkens to the colour you like
There are no absolute measures, as each person likes their batter a little thicker or thinner etc etc, its all about how you like it. This batter will stay crisp even if the fish is allowed to go cold.
I was surprised by this, tried it twice, first with Fosters then with Guinness, didnt like the look with guinness was a strange colour and not as crisp as with larger. Maybe you should leave the stout option out? - 12 May 2014