Fried Fish in Beer Batter

Sift the flour into a bowl, add 2 tbsp of oil and whisk in the beer. The batter should have the consistency of thick paint. If it’s too thick, add a bit more beer. Rest in the fridge for 30min. In the last 15min, transfer it to the freezer.;Heat the oil in a large pan, until 160C (or a bread cube turns golden in 2min). Spread some flour on a plate, season it with salt and pepper, and coat the fish. Beat it to get rid of the excess. Dip it into the cold batter, let the excess batter drop back in and lower the fish into the hot oil. Drip a little more batter with a spoon over the frying fish, so that you have a more irregular coating. Fry for 4-5min, until the batter is golden. Fry them in 2 batches, so as not to cool the oil. Serve with chips and tartar sauce.