From the Denver Post
"Look, mate, it's not a bleedin' tempura; it's a right thick batter, and you want it so crisp that you can snap it in half and hear that sound all the way across the bleedin' dining room."
Beer-Battered Fish
4 4-oz. haddock or cod fillets
1 C all-purpose flour
1 tsp salt
1/3 tsp ground black pepper
1 tsp ground fennel seed
1/4 tsp cayenne pepper
1 tsp baking soda
2 T cornstarch
3/4 C cold lager
3/4 C cold club soda
Peanut or canola oil for frying
Pat the fillets dry and refrigerate until ready to use.
In a large mixing bowl whisk together all dry ingredient s. Whisk in the lager, then the club soda until smooth. Keep cold until ready to use.
Heat oil in a deep fryer to 350 deg. Dip each fillet in the batter and coat thickly. Carefully lower into fryer and fry for 4 minutes. Remove to a pie time lined with paper towels.
Serve immediately with lemon wedges and tartar sauce.
