Battered Fish

Make the batter by mixing all the ingredients except for the fish and the oil in a large mixing bowl.

Remove the skin and any bones from the fish fillets.

Pour the oil into a wide and deep pan (we used a wok), turn on the heat to medium and heat the oil to 140c (if you dont have a thermometer, drop a few drops of the batter into the oil when its hot, the batter should immediately start bubbling and rise to the surface).

Put the fish fillets into the bowl of batter and mix them around so that they are all completely covered. Then, one at a time, pick them out and carefully put them into the oil, making sure you dont overcrowd the pan (there should be plenty of space around each one, so do it in batches if necessary).Cook the fish for about 8 minutes, until they are a medium golden brown. While they are cooking, turn them over regularly and drop some of the batter from the bowl onto each piece (this gives it an interesting texture).When the fish is cooked, carefully take it out of the oil and put it onto some kitchen paper to drain off the excess fat (if you are cooking the fish in batches, put the cooked fish into a 100c oven to keep warm).

Serve. We served it with chips, tinned mushy peas and tartar sauce.