Beer battered haddock

4 175g haddock fillets, skinned
225g plain flour, plus extra for dusting
1 medium egg, separated
300ml Theakston Grouse Beater Beer, chilled
125ml ice cold water
2 litres sunflower oil for frying

Instructions
To make batter sift flour into a bowl and season, make a well in the centre and gradually whisk in the egg yolk and beer using a balloon whisk to form a smooth batter, stir in the water and keep in the fridge until ready to use.Heat the oil in a deep fat fryer or open pan with a basket to 180 -190c. Fill about one third full and use a slotted spoon instead of a basket.Just before cooking fish, whisk the egg white until stiff peaks form and fold into batter using a metal spoon. Dust the fillets with a little flour then dip each piece in the batter to coat well. Carefully add 2 of the coated fillets to the hot oil and fry for 5-6 minutes, drain on kitchen paper. Keep in a warm oven at 140c gas 1 and repeat with remaining fish.

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