Fish in Yeast Batter

• 1½ lb (700 g) cod or haddock fillet
• seasoned flour

Using a yeast batter means that the coating on the fish will keep crisp after frying. It has a nice flavour too.

Rinse the fish fillets and pat dry. Using a sharp knife cut away the dark skin underneath. If you salt your fingers, you will be able to grip the fish tail firmly while doing this. Cut the fillets into suitably sized pieces removing any obvious bones. Sift seasoned flour on t