batteredF The key to a light crisp batter, is the reaction of the cold batter to the hot oil. For that reason, the flour and beer need to be chilled.


  • Dripping or oil, for frying
  • 400g plain flour, place in the freezer before using
  • 3 tsp baking powder
  • 1/2 tsp of salt
  • 550 ml very cold beer
  • 4 pieces of white fish (such as pollock or cod)


  1. Place the flour in a shallow dish that is at least as large as the pieces of fish being cooked.
  2. Mix the flour, salt and baking powder together, in a container that is as large as the fish.
  3. Heat the oil to 185C (370F)
  4. At the last moment, mix the beer into the batter, and coat the fillets.
  5. Deep fry until golden brown. Scoop them out and transfer to a warm dish lined with kitchen paper. Keep them warm while you fry the remaining fish, then serve straight away.

You can find a recipe for tartare sauceĀ here.