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.

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