Classic Beer Battered Fish Sandwich - cooking recipe

Ingredients

3/4 cup self-rising flour
1 cup chilled beer
None None Oil, for deep-frying
1 lb firm white fish fillets, cut into 8 pieces
4 None rolls, toasted
2 None tomatoes, sliced
2 cups loosely packed arugula
None None FOR THE TARTAR SAUCE
3/4 cup mayonnaise
1/2 tsp grated lemon peel
2 tbsp lemon juice
2 tbsp finely chopped pickled gherkins
1 tbsp finely chopped capers

Preparation

Whisk flour and beer in a large bowl until smooth; season to taste.
Heat oil in a large, heavy-bottomed skillet on high heat, until a drop of batter sizzles immediately it is added.
Dip fish into batter, a few pieces at time, allowing excess to drip off. Carefully lower into oil.
Cook fish in two batches, 4-5 mins each batch, until cooked through and golden brown. Drain on paper towels.
Meanwhile, for the tartar sauce, combine all ingredients in a medium bowl; season to taste.
Serve fish on rolls with tomato slices, arugula and tartar sauce.