The famous Terminus cafe in Groot Bigaarden
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Ingredients
* 4 good sized portions of cod fillet, skin on
* 10g fresh yeast
* 300ml cheap french beer, one stubbie will do
* 175g flour
* 1 tsp salt
* Lemon juice
* Flour for dusting fish
* Oil for deep-frying
Directions
1. Dissolve the yeast with a little of the beer, mix it up with a tea spoon
2. Once it has mixed to a paste, slowly add the rest of the beer, stirring continuously
3. Sieve the flour & salt into a bowl and make a well in the centre
4. Pour in the beer & yeast mix and whisk into a batter, turn it over as much as you can to get lots of air in
5. Leave covered with a tea towel for about half an hour at room temp before using
6. Squirt the lemmon juice over the cod and then dust with flour, rub it on with your fingers
7. Coat the fish thoroughly with the beer batter & gently lower into very hot oil
8. Fry until golden