50g/1¾oz cornflour
100g/3½oz plain flour
100ml/3½fl oz lager beer
about 50ml/1¾oz sparkling water
vegetable oil, for deep frying
2 sea bass fillets, pin bones removed, cut in half on the diagonal
sweet chilli sauce and soy sauce, to serve
Combine the cornflour and plain flour in a bowl and whisk in the lager. Add just enough sparkling water to make a batter with a smooth consistency.
Heat the vegetable oil in a deep heavy-based saucepan until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)
Dip each individual piece of sea bass into the batter, and place directly into the hot oil (you may need to do this in batches). Cook for six minutes, remove with a slotted spoon and place onto kitchen roll to drain.
Serve with sweet chilli sauce and soy sauce.
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