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Mix the beer, self raising flour, salt and pepper to form the batter. Let it sit for 20 minutes.
Cut the fish into 2cm wide fillets.
Preheat the oil in the deep fryer to 160°C.
Coat each fillet with plain flour, dip it into the batter. Place fillets into the deep fryer basket and cook for 3 minutes or until they are cooked through. Time may vary slightly depending on thickness.
When cooked, tilt basket for a few minutes to drain.
Serve at once on warmed plates with lemon and a tartare sauce.
Completed steps (click to remove last step)
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