For the batter:
– 200g plain flour
– 300ml IPA (ot whatever beer you fancy)
– Salt & pepper
For the tartare sauce:
– Handful of parsley (chopped)
– 1 x gherkin (finely chopped)
– 2 tsp capers (finely chopped)
– 1 tsp English mustard
– Squeeze of lemon juice
– 3 tbsp mayonnaise
For the sandwich:
– 200g plain four
– Two thick slices of Tiger bread
– 2 x Cod fillets
– Handful of rocket
– 500ml sunflower oil
First, for the batter, slowly add the IPA to the flour whisking all the time until you have a smooth batter, season, then put in the fridge.
Next, for the tartare sauce, combine the parsley, gherkin, capers, mustard, lemon juice and mayonnaise in a bowl.
Slice up your cod fillets into ‘fishfinger’ sized pieces and coat in flour.
Then coat them all in the cold batter…
Heat up the sunflower oil to around 180 degrees celsius (to check it’s hot enough drop a tiny bit of batter in – if it floats and cooks it’s ready!) then deep fry the battered fish in batches of three or four until golden – about 3-4 mins.
If you draw it through the oil, it won’t stick to the bottom of the pan!
Drain the fish on some kitchen roll, then build your butty…