Ingredients (serves 4)

• 4 flat head fillets (de-boned)
• 1 1/3 cup self-raising flour (sifted)
• 1/2 tsp salt
• 1 bottle Coopers Pale Ale
• Vegetable oil

Method

1. Combine the sifted flour and salt in a jug (approx. 2 litre capacity) then gradually add the beer using a whisk to stir until well combined and pancake consistency. Season well with salt and pepper.
2. Add vegetable oil to a large, deep non-stick fry-pan (approx. 2 inches deep) and heat to a moderate temperature.
3. Dip the fish fillets into the batter and place into the oil for approximately 5 minutes each side. Turn carefully using a slotted spatula.
4. Once the fish has been cooked on both sides, remove from the fry-pan and place on paper towel to soak up any excess oil.
5. Serve immediately with oven baked wedges, fresh lemon wedges and a garden salad.