Beer-battered Flathead & Chips

Method

1. 1

   Heat oil to 180°C in a deep pan or fryer.

2. 2

   Sift flour, cornflour, baking powder, and salt into a bowl.

3. 3

   Whisk in the ice-cold beer just until combined — lumps are fine. Do not over-mix.

4. 4

   Pat flathead dry. Dust in extra flour.

5. 5

   Dip each piece in batter, let excess drip, lower into hot oil. Fry 3–4 min until golden.

6. 6

   Drain on kitchen paper. Season immediately with sea salt. Serve with chips, lemon, and malt vinegar.