This recipe for fish batter is made with beer which gives delicious light and crisp results when deep fried. If you prefer you can replace all or half the liquid with sparkling water – it’s the carbon dioxide bubbles in the liquid that create the crisp finish. Make sure the oil reaches the correct temperature before adding the fish– too hot and the batter will brown but the fish won’t be cooked through, not hot enough and the batter will soak up too much oil and be greasy and soggy.
- 115g plain flour
- 1tsp baking powder
- 1tsp salt
- 150ml beer, light ale or lager, chilled
- Sunflower or groundnut oil for deep frying
- 4 x 175g white fish fillets, lightly coated in seasoned flour
Sift the flour and baking powder into a bowl and stir in the salt. Make a well in the centre and gradually whisk in the beer to make a smooth and thick batter – it should be the consistency of double cream.
Heat the oil in a large deep pan or deep fat fryer to 180°C/350°F. Dip two of the fillets in the batter to coat then gently lower into the hot oil. Fry for 6-7 mins until the batter is crisp and golden brown. Drain thoroughly on kitchen paper and keep warm while frying the remaining fish fillets.
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To make deep fried onion rings thickly slice a large peeled Spanish onion. Separate the rings and dip into the batter. Deep fry in hot oil for 3-4 mins until golden brown.