- Whisk flour (150 g) and salt (1/2 tsp), then gradually whisk in cold beer (250 ml) until smooth.
- Heat oil (1000 ml) in a large pan or wok to 190C (bread cube goes golden in 10 sec).
- Dip fish pieces (1 kg) in batter one at a time and deep-fry 3-4 min until crisp and golden. Drain on paper towel; reheat oil between batches.