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  • 4 haddock fillets
  • 225g (8 oz) of self-raising flour
  • 300ml of lager (organic if possible)
  • Salt and black pepper
  • Lemon wedges
  • 8 large, floury potatoes
  • 2 tablespoons of sunflower oil

Serves 4

Cooking Method

I remember being utterly staggered at how easy it is to make beer batter. Really, it's easier than pancakes. Cut the potatoes into chips. Cover in a sprinkling of sunflower oil and place on a baking tray on the floor of the roasting oven for 30-40 minutes. Set aside a couple of spoonfuls of flour. Mix the rest of the flour, lager and salt and pepper together in a mixer.

The batter should be thick and gloopy - if it feels too thin add some more flour. Dip the cod in the flour and then the batter. In a large frying pan, heat 1cm (1/2 in) of oil until it's smoking. Add the fish to the pan and cook for a few minutes until the batter turns golden. Carefully lift out the fish and place it on a baking sheet (hard-anodised if possible). Put the baking sheet on the grid shelf on the third set of runners in the baking oven. And cook for a further 10-15 minutes. Accompany with a good portion of mushy peas.

From 'The New AGA Cook' by Laura James published by Absolute Press.

Comments about this recipe

Can I do this in a 2-oven Aga (i.e. no baking oven)?

In a City60 AGA, have the top oven pre-heated to the Roasting Oven setting, so allow at leas

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