2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to see the fish through the batter. 4. Heat oil and dip ...

For the beer batter, combine the flour, beer and ½ tsp salt and mix very gently until just combined but still with quite a few lumps. Do not over-mix the batter. Dredge the fish in extra flour ...