Beer battered cod

4 x 200g cod fillets, skin removed

Sea salt

4 sprigs fresh thyme

For the beer batter

250ml beer

200g plain flour

5g fresh yeast

1 egg yolk

Pinch salt

Pinch sugar

1 egg white, whisked until soft peaks form

Lay the cod fillets in the bottom of a roasting tray. Season the fillets with salt, then sprinkle over the fresh thyme leaves. Cover the roasting tray with cling film and set aside for 15 mins.
To make the batter, place in a bowl the beer, flour, yeast and egg yolk and whisk to a smooth paste. Stir in the sugar and salt, then carefully fold in the egg white until well combined.
Heat a pan of groundnut oil to 160OC. Sprinkle some flour onto a plate and place the cod fillets in it until completely covered, shaking off any excess.
Dip one floured cod fillet into the beer batter mixture, then carefully lower it into the hot oil. Fry for 4-5 mins, or until golden brown, then remove from the pan using a slotted spoon, and set aside to drain on a wire rack. Repeat with the remaining floured cod fillets.
Serve with chunky chips and mint peas.

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