Serves 2

Source of Recipe Gary Rhodes

2 x  6 - 8oz cod fillet portions, boned 
squeeze of lemon juice 
salt & pepper 
 8 oz. self-raising flour, sieved 
 1/2 pint lager

1. Pre-heat oil to 350F.

2. Leaving the skin on the cod fillets holds the fillet together when it's passed through the batter and placed in the oil. Squeeze a little lemon juice over each fillet and season with salt and pepper. These can now be lightly floured before making the batter.

3. To make the batter, place the sieved flour into a large bowl. Whisk in three-quarters of the lager. At this point check the consistency of the batter: it should be very thick, almost too thick. If it appears to be over-gluey, whisk in a litte more lager to loosen slightly. Season with a pinch of salt.

4. The cod fillets can now be passed, one at a time, through the batter mix. It's best to hold the fillet at the thin end (in one corner) between thumb and forefinger. Coat the fish in batter and lift from the bowl. Some of the batter will begin to fall away slowly. If the batter falls away too quickly, it means it's too thin, in which case add a teaspoon or two more of flour. Don't allow too much of the batter to fall off before placing in the deep hot oil.. Submerge only an inch at a time and, once three-quarters of the fish is in, the batter will lift the fillet, floating the fish. Submerge the remaining fillet in the same way, being careful not to burn your fingers.

5. Allow to cook for 2-3 minutes before turning the fish over. At this point the fish will not be golden brown but the batter will have sealed and souffleed. Cook until golden brown all around. A thick slice of cod will take up to 12 minutes to cook, an average fillet 9-10 minutes.

6. Once cooked, remove from the oil and drain on kitchen paper. Sprinkle with salt and serve.