This isn't really a new recipe. I'm sure in many parts of the U.K. you will find this dish in fish and chip shops !
However, it works so well as a snack, canape, in finger buffets, as a starter or even as a main coarse with mashed potatoes and peas.

8 oz black pudding, peeled
8 oz self-raising flour
10 fl oz lager
plain flour for dusting
Oil for deep frying
salt

Preheat the oil to 350'F.
The first thing to do is prepare the black pudding.
This can be cut into 1 in" pieces these are really the perfect size for snacks
or split the pudding through the middle, then cut in half to give you quarters.
These are a good size for a starter or part of a main course.
The next stage is to make the batter.
Sift the self-raising flour into a bowl and whisk in the lager,
making sure you are left with a good thick consistency.
This will increase the lightness of the finished dish, creating an almost souffle effect.
Lightly dust the black pudding with the flour and then dip in the batter.
This is best done with a cocktail stick,
completely covering the pudding itself while preventing your hands from becoming covered.
Providing that the oil has been heated to 350'F,
the cooking time will be between 3-5 minutes until crispy and golden brown.
Remove from the fryer, shaking off any excess fat.
Lightly sprinkle with salt and serve.

 
                       

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