15 g fresh yeast or 7g sachet of dried yeast
300 ml strong ale
225 g plain flour
1 tsp salt
2 tsp mustard seeds
freshly ground black pepper
2 tbsp flour
1 kg white fish fillet, cut into 10cm strips
15 ml oil for frying
1. Cream the fresh yeast with a little of the ale so it becomes liquid. If using dried yeast add it to the flour.
2. Sift the flour and salt into a large bowl, make a well in the centre and pour in the remaining ale and yeast mix.
3. Slowly mix together gradually incorporating the flour into the liquid.
4. Whisk until smooth, then add the mustard seeds and freshly ground black pepper.
5. Leave to prove for one hour.
6. Preheat a deep fat fryer to 180°C. Coat the fish in the flour and then dip into the batter.
7. Deep fry for 3 - 4 minutes until the fish floats. Repeat with the remaining pieces of fish.
8. Drain on absorbent kitchen paper. Serve immediately.
9. Serve with, wedges or chips and tartare sauce.