Ingredients
5g of fresh yeast
Pinch salt
Pinch caster sugar
250ml beer
1 tsp cider vinegar
200g plain flour
4 tbsp. chopped fresh parsley & chives
Wharfe Valley rapeseed oil for deep frying
450g lemon sole fillet cut into strips
For the rapeseed tartare sauce:
3 free range egg yolks
2 tbsp cider vinegar
300ml Wharfe Valley rapeseed oil
1/2 shallot, finely chopped
150g gherkins chopped
110g capers