Deep-fried turbot skirt and trousers

• 150g self-raising flour
• 2 good pinches salt
• 0 Seasoned flour
• 0 Mayonnaise

Step 1
If you have one, set a deep-fat fryer to its hottest setting; alternatively, in a deep-sided skillet heat a neutral-tasting oil to 190C (it'll be ready when a cube of white bread goes golden in about 60 seconds).

Step 2
Make the batter by whisking the cold beer into the flour until it is the consistency of single cream (you may need a little less or a little more than the 330ml listed), then add salt.

Step 3
Dust the skirt in seasoned flour, dip into the batter, let any excess run off, then deep-fry until golden on both sides.