Crispy Beer-Battered Fish

1. 1

   For the batter, mix yeast and 1/4 cup of the beer in a medium bowl; stir until dissolved. Add remaining beer.

2. 2

   Sift flour and pinch of salt into a large bowl. Add beer mixture and oil; stir until blended. Set aside to rise in a warm spot for 20-40 mins. The batter should be risen, well aerated and bubbly.

3. 3

   Heat oil to 350u00b0F in a medium saucepan (the oil should come one-third of the way up the sides). Dip pieces of fish in batter one at a time, letting excess drip off, then carefully lower into hot oil.

4. 4

   Cook in batches until golden, then turn and cook the other side. Remove with a large slotted spoon or spatula and drain on a wire rack set over a tray. Sprinkle with sea salt and serve with sweet potato chips and lemon wedges.

No additional tips available.