Discover how to achieve a super-crispy batter for coating cod, hake or haddock. This batter acts as an envelope which steams the fish so that it remains moist whilst cooking. Using sparkling water in the batter mixture helps it to become more aerated, whilst beer adds flavour and turmeric gives it a beautiful golden colour.


How to batter fish

Serves: 2


  • 50g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • 1 tsp turmeric
  • A pinch of salt
  • 75g lager beer
  • 75ml sparkling water
  • 1 litre sunflower oil
  • 400g fillet sustainable cod, hake or haddock, halved


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

Check out our beer-battered fish with chips recipe which uses this method. We've also got plenty more versions of this takeaway favourite in our collection of fish & chips recipes.


Adding turmeric to batter gives it an attractive golden hue, a teaspoon is sufficient. Add to the dry ingredients.


Use sparkling water and/or beer to create a light, aereated batter. The beer adds an extra depth of flavour too.

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