Best-ever Fresh Catch Beer-battered Fish » Dish Magazine

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‘Best ever’ is a slightly overused term these days and not one we use lightly. BUT, this recipe certainly deserves that claim to fame. The secret is to have really cold flour and beer. I keep the flour in the freezer, weighed up in small bags, ready to be whipped out to make the perfect, crunchy and totally delicious battered fish.

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