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Deep-Fried Cod in Batter

1 lb Self raising flour
Salt and freshly ground black pepper
4 6 oz cod fillets; skinned and boned (6 to 8)
1 pt Lager
Oil for deep frying

Tartare Sauce:
10 Fl oz mayonnaise
1 oz Gherkins; chopped
1 oz Capers; chopped
1 oz Onion; finely chopped
2 ts Fresh parsley; chopped
A squeeze of lemon juice

Season a spoonful of flour with salt and pepper. Lightly dust each fillet in the flour. Whisk half of the remaining flour into the lager with a pinch of salt, then gradually add the flour a spoonful at a time to make a thick batter. Heat the oil to 180C/350F then dip the cod into the batter and fry until golden.

To make the sauce, mix all the ingredients together and season with lemon juice, salt and pepper.

Serve with chips that are chunky enough to get a good dollop of tartare sauce on.

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