- Cottonseed Oil for deep frying
- 8-12 Flathead Fillets about lOOg each, skin on
- Plain Flour for dusting
- ¼ bunch Parsley broken into sprigs
- 2 Lemons, cut into wedges
- 250g Plain Flour
- 250g Cornflour
- 1 tblspn Salt
- 375m1 Beer
- 250m1 sparkling Mineral Water
For the batter, combine the flours and salt in a large bowl. Make a well in the centre and gradually add the combined beer and mineral water. Mix to a smooth batter.
Heat the oil in a large saucepan or deep-fryer until very hot 190*c. Dip the fish in the plain flour, then in the batter and deep-fry in batches (about 2 minutes) until golden brown and cooked through. Drain on paper towels and keep warm.
Fry the parsley sprigs in the hot oil (take care as the oil will spit). Drain on paper towels.
Serve the fish with the crisp parsley sprigs and lemon wedges.
Serve the fish with a salad dressed with vinegar or lemon juice to compliment the crunchy batter.