How to batter fish

Points to remember

  • Skin the fish fillets, by gripping one end and sliding your knife underneath the flesh.
  • Combine the flour, salt, baking powder and turmeric, then make a well in the dry ingredients.
  • Pour in the sparkling water - and beer - if using. Whisk to a pourable, lump-free batter.
  • Heat the oil to 180C, filling the pan to no more than 1/3 full.
  • Meanwhile, dust the fillets with flour and then dip the fish into the batter. Coat evenly, lift out and let the excess drip off.
  • Carefully lower the fish into the hot oil and cook for 5-8 minutes, depending on thickness.
  • Carefully remove using a large slotted spoon. Drain on kitchen paper.