A Great British Classic twisted with a miso batter.
- 4 cod fillets, 175g each
- 1 tbsp miso
- 175 g self-raising flour
- 50 g chickpea flour
- 350 ml fridge cold lager
- Heat a deep fat-fryer to 180 degrees
- For the batter, sift the flours and a pinch of salt into a large bowl. Make a well in the centre and place the miso in the middle, slowly add in the lager, stirring vigorously as you pour. The batter should be the consistency of thick double cream
- Place the 4 cod fillets into the batter, ensuring they are fully coated. Carefully drop into the fryer and cook for 8-10minutes until golden and crispy. Remove and place on baking sheet lined with kitchen roll, sprinkle with salt, allow to cool sightly and serve with chips!