Ingredients:
400g pollock, fillets, skinned and cut into bite-size chunks
sunflower or vegetable oil
lime, wedges, to serve
Batter:
200g plain flour
½ tsp golden caster sugar
330ml bottle full-bodied beer (any type)
Dipping sauce:
6 tbsp good-quality mayonnaise
juice 1 lime
Handful of chopped corriander
Methods:
First make the sauce by mixing all the ingredients together, then set aside. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is used. Serve the fish with the sauce for dipping and lime wedges for squeezing over.
Recipe: BBC Good Food
