Classic Beer Battered Fish Sandwich

• 3/4 cup self-rising flour
• 1 cup chilled beer
• None None Oil, for deep-frying
• 1 lb firm white fish fillets, cut into 8 pieces
• 4 None rolls, toasted
• 2 None tomatoes, sliced
• 2 cups loosely packed arugula
• None None FOR THE TARTAR SAUCE
• 3/4 cup mayonnaise
• 1/2 tsp grated lemon peel
• 2 tbsp lemon juice
• 2 tbsp finely chopped pickled gherkins
• 1 tbsp finely chopped capers

1. Whisk flour and beer in a large bowl until smooth; season to taste.
2. Heat oil in a large, heavy-bottomed skillet on high heat, until a drop of batter sizzles immediately it is added.
3. Dip fish into batter, a few pieces at time, allowing excess to drip off. Carefully lower into oil.
4. Cook fish in two batches, 4-5 mins each batch, until cooked through and golden brown. Drain on paper towels.
5. Meanwhile, for the tartar sauce, combine all ingredients in a medium bowl; season to taste.
6. Serve fish on rolls with tomato slices, arugula and tartar sauce.

flour, chilled beer, oil, white fish, rolls, tomatoes, arugula, tartar sauce, mayonnaise, lemon peel, lemon juice, pickled gherkins, capers

Taken from recipes-plus.com/api/v2.0/recipes/26994 (may not work)