Flatfish fillets in a crisp beer batter. You can substitute the fluke for any seasonal fish available in your fishmongers.
Put the flour into a large bowl, make a well in the flour then pour in half the lager and mix. Make sure the mix isn’t too watery, it needs to be tacky so it sticks to the fillets when you dip them – add more flour if necessary.
When you have the mix right add the egg, mixing continuously. Season with salt and pepper.
Mix again and leave to stand for a couple of hours.
Rinse and clean off the fillets then place onto a dry cloth and leave to dry.
When the batter has rested, put a deep fat fryer on maximum (this will stop the fillets sinking and sticking to the bottom of your fryer).
Dip the fillets in the batter, making sure they’re well covered, then put into the fryer a few at a time. (They should float and should not be crowded – 2-3 at a time is ideal, depending on the size of the fillets.)
Fry for about four minutes, or until light brown. Serve immediately with a mixed salad garnish.
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