Crispy Beer-Battered Fish

• 1 tsp active dried yeast
• 1 cup beer, at room temperature
• 1 cup flour
• 1 tbsp oil, plus additional, for frying
• 1 2/3 lbs fish fillets, cut into short lengths
• None None Sweet potato chips and lemon wedges, to serve

1. For the batter, mix yeast and 1/4 cup of the beer in a medium bowl; stir until dissolved. Add remaining beer.
2. Sift flour and pinch of salt into a large bowl. Add beer mixture and oil; stir until blended. Set aside to rise in a warm spot for 20-40 mins. The batter should be risen, well aerated and bubbly.
3. Heat oil to 350u0b0F in a medium saucepan (the oil should come one-third of the way up the sides). Dip pieces of fish in batter one at a time, letting excess drip off, then carefully lower into hot oil.
4. Cook in batches until golden, then turn and cook the other side. Remove with a large slotted spoon or spatula and drain on a wire rack set over a tray. Sprinkle with sea salt and serve with sweet potato chips and lemon wedges.

yeast, beer, flour, oil, fish, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/32945 (may not work)