1. Defrost the fillets and pat dry.

2. In a large bowl, make the batter by mixing the flour, baking powder, parsley, salt and pepper.

3. Gradually whisk in the beer until smooth.

4. Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly.

5.  Add a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is cooked.

6. Garnish the fish bites with parsley and serve with the black truffle mayonnaise.

Kali Orexi!

*This recipe item is not found in foodhaus shop