shandy cobbler
Ingredients
- 1 teaspoon baking powder
- 1 tablespoon honey
- 330 ml Ben Shaw's Bitter Shandy
- 1 egg beaten
- 250 g plain flour
- 2 river cobbler fillets
Instructions
- Get a deep pan ready to deep fry with oil at 180C.
- Put a dish aside with 2 tablespoons of the flour.
- Mix the baking powder, honey, egg and flour. Add enough shandy to make a custardy-batter. Dip the fish in the flour, then in the batter mix.
- Deep fry the fillets for 6 - 8 minutes (depending on thickness) until the batter is a deep golden brown. Serve immediately with chips and peas, and plenty of malt vinegar.