Instructions for the batter:

Pour a bottle of CHOUFFE Blanche in a bowl.
Add an egg to the beer, and beat the ingredients until frothy.
Add the flour gradually, beating the batter vigorously.
Add 3/4 teaspoon of baking powder and continue beating.
Season the batter with salt and pepper, and a pinch of cayenne pepper.

Instructions for the fish:

Cut the fish into pieces.
Season with salt, pepper and curry powder.
Pour the oil into a deep pan, to a depth of 2cm, and heat to simmering point.
Quickly dip the fish in the batter and place it in the pan. Turn the fish over once the first side is golden brown.
Place the fried fish on a dish covered with absorbent kitchen towel.