Everyone needs a decent batter recipe up their sleeve and after years of playing around with different recipes I’ve settled on this one as my go-to. I normally use this for flake fillets but it can be used with any white fish or even onion rings. Flake will taste better the day after it is caught rather than the day you catch it. If you refrigerate your fillets overnight using a colander over a bowl, it gives the flesh time to sweat out more of the ammonia, improving the eating quality. The trick for crispy batter is to take the time to chill it; cold batter and hot oil gets a crispy end result.
- Flake fillets (refrigerated overnight before use)
- 1 cup of self raising flour
- Sparkling mineral water (or beer)
- 2-3 tbs malt vinegar
- Pinch of salt
- Sieve flour and salt together in a bowl.
- Make a well in the centre.
- Add chilled mineral water/beer and whisk to make a smooth creamy batter.
- Add the malt vinegar and stir through.
- Cover batter with cling wrap and chill in refrigerator for 30 mins.
- Remove flake fillets from the colander and pat dry using kitchen towel.
- Coat with a thin layer of flour before dipping in the batter.
- Cook in hot oil until golden brown.