Beer Battered Flat Head Fillets | Fish & Chips

Run your hands along the pieces of flat head fillets to make sure no bones are

in the fish (remove if you find any).

For the beer batter, combine all the flour with the beer, stir to a thick batter. Don't mix

the batter too much. A few lumps are fine. Rest in the fridge for at least 20 minutes.

Heat oil to 180C.

Lightly dust the flathead pieces in the dusting flour and dip the fish into the batter

(shake off any excess batter).

Fry the fish for about 4 minutes until the batter is golden.

Drain on a wire rack and season with salt.

Serve with chips, simple salad, tartare sauce and a wedge of lemon. ENJOY!