Choose the freshest fish you can find, frozen is also fine but make sure it is thoroughly defrosted first. Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter.
Prep Time: 20 minutes
Cook Time: 8 minutes
Batter resting: 30 minutes
Total Time: 58 minutes
Yield: 4 Servings
- 2 oz/55g all purpose - plain flour
- 2 oz/55g corn starch / cornflour
- Sea salt and pepper
- 1 tsp baking powder
- 1/3 cup/75ml dark beer
- 1/3 cup/75ml sparkling water
- 1 lb/450g white fish fillet preferably sustainable cod, pollock or haddock
- ¼ gallon/1 litre vegetable oil or other frying oil
- In a large roomy bowl mix together the all but 2 tbsp of the flour, cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge and rest for between 30 minutes and an hour.
- Meanwhile, lay the halved fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little salt.
- In a deep, thick bottomed saucepan, chip pan or electric fryer (if you have one), heat the oil until sizzling hot (test by dropping a ¼ tsp of the batter into the oil, it should sizzle and crisp up immediately).
- Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper and serve hot with chips (fries).