Posted by Ali Slagle on June 25th, 2012
What makes a good batter? For Hugh Fearnley-Whittingstall and Nick Fisher, the authors of The River Cottage Fish Book, the answer is beer. Their versatile recipe below can be used when deep-frying almost any fish or shellfish. Some ketchup or tartar sauce is all you’ll need to enjoy the crisp yet moist fried fish.