• 90g plain flour
• • 30g rice flour
• • 1 ¼ tsp baking powder
• • ¼ tsp salt
• • 1 tbls of paprika
• • 250ml of very cold Dunkertons Organic Dry Cider
• • 2 cod fillets* dusted in seasoned flour *Look for seafoood carrying the blue MSC label to know that you are buying certified sustainable fish

METHOD:

• Whisk dry ingredients in a bowl before slowly whisking in the cider until just incorporated - be careful not to overmix or worry about flour lumps. The mix should be thick enough to easily coat the back of a spoon. If the batter is too thick add 1 tbls of cider at a time to the mix until the correct consistency is reached.
• Dust the fish portions with the seasoned flour and then dip into the batter.
• Carefully lower the fish into preheated oil (190 degrees) and cook until the batter is golden. This takes approximately 3 minutes but remember to flip the fish after 2 minutes to ensure even cooking.
• Drain on a paper towel.

Season with salt before serving alongside chunky chips.

Photos property of The Lucky Onion