1. Put some GF flour onto a plate. Dredge the fish fillets in the flour thoroughly.
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2. Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl.
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3. Add the beer gradually; stop when you have a thick coating type of batter.
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4. Whisk thoroughly until it is smooth and there are no lumps.
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5. Add the lemon juice OR a splash of malt vinegar if desired.
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6. Adjust deep fat fryer to fish frying temperature of 160°C.
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7. Take one fillet of fish at a time and holding it by the tail or thin end,
swirl it around the batter until well coated - plunge into hot fat immediately.
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8. As soon as it has crisped up and set, add your other fillets one at a time,
taking out the first ones as they cook - about 6 to 10 minutes.
