2 fillets white fish cut
1 1/2 cup flour
1 tsp pepper
1 tsp mustard seeds
20-25 curry leaves
1/2 pint of beer
In a bowl mix together the flour, salt and pepper.
Coat the fish pieces with the flour mix and set aside.
Heat oil in a pan and add mustard seeds as well as curry leaves. Let this splutter and cool before adding it to the flour. Add beer and mix well.
In the end add a little bit beer and gently stir in.
Heat oil in a wok/fryer on medium high heat.
Coat the fish pieces with the batter and drop gently in the hot oil.
Fry for 3 & 1/2 to 4 mins and transfer to a bowl lined with paper to drain excess oil.
Serve with chips and mustard!