Deep-fried Cod in Batter

This must be the quickest batter to make. It’s just lager and some salt and self-raising flour. The only secret is to make sure the batter is very thick, almost too thick. As the cod is cooking, the batter will soufflé, keeping it light and crisp. If the batter is too thin, it tends to stick to the fish and become heavy. You can use the same recipe for any deep-fried fish, sausages or whatever. It also eats well with Tomato Sauce.