Battered flounder

1) Put the flour into a large bowl, make a well in the centre then pour in half the lager and mix. The mix should be tacky enough to stick to the fillets, but not too wet, so continue to add the larger until you get the right consistency.
2) When you have the mix right add the egg, mixing continuously. Season with salt and pepper. Mix again and leave to stand for a couple of hours.
3) Rinse and clean off the fillets then place onto a dry cloth and leave to dry.
4) When the batter has rested, put a deep fat fryer on maximum, if using a big saucepan the oil is hot enough when a piece of bread floats to the surface immediatley after being dropped in.
5) Dip the fillets in the batter, making sure they’re well covered, then put into the fryer a few at a time. Don't crowd the fryer, 2 - 3 at at time is probably right.
6) Fry for about four minutes, or until light brown.
7) Serve immediately with a mixed salad garnish.