Fried Cod (for Fish & Chips)

Ingredients:
4 thick pieces of cod fillet (175g each), preferably from head end
15g fresh yeast
300ml beer
225g AP flour
2 tsp salt
1 egg yolk
1 tsp wholegrain mustard
1 Tbsp lemon juice
200ml light olive oil
salt & pepper for seasoning

Method:

1. For the batter, cream the yeast with a little beer to a smooth paste. Gradually stir in the remaining beer. Sift in the flour & salt into a bowl, make a well in the centre, add the yeast & whisk into a smooth batter. Cover & leave at room temperature for 1 hour.
2. For the mayonnaise, process the egg yolk, mustard, lemon juice, salt & pepper in a food processor until frothy. With the machine still running, gradually add the oil, drop by drop, until the mixture begins to thicken. Continue adding in a steady stream until it has been incorporated. Adjust the seasoning. Thin with a little hot water if too thick, & chill
3. To fry the cod, season the fish & dip into the batter. Deep fry 2 pieces at a time for 7-8 mins until golden brown & cooked through.
4. Drain on kitchen paper.