Fish in beer batter

First, prepare the beer batter. In a bowl mix together flour, egg and beer. Slowly add the beer, stirring all the time so that no lumps form. It is very important that the batter has the consistency of slightly thicker kefir, if it is too thick, add a little more beer. The batter should coat the fish well, but should also flow off the fish, forming a thin layer.

Season the fish to taste with salt and pepper.

Heat the oil in a pot. Check if it's good on the heat by dropping a small drop of batter in. If it starts to fry immediately and quickly floats to the top, then the oil is properly hot. The oil must not be overheated, as the fish will then not be well fried.

Coat each piece of fish in batter and drop it into hot oil. Fry on both sides until they get a golden color.

Set the fried fish aside on a paper towel, which will absorb excess fat.