All you need for this crispy fish batter is flour, salt and soda water or beer. The results will be thinly-coated, crispy and delicious pieces of fish!
The most important thing to remember is to use ice-cold beer or soda water. The carbonation in the liquid makes the batter puffy and the shock of the cold batter when it hits the hot oil makes it really crispy.
Your choice of which beer to use is down to personal taste. Personally, my favourite tipple is a nice cold pint of Abbott or Old Speckled Hen. But that’s for drinking not making crispy fish batter!
I find lagers make the best batter being quite gassy and slightly sweet. Have a look at this article from Nick Hines to find out more.
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Crispy fish batter
All you need for this fish batter is flour, salt and soda water or beer. The results will be thinly-coated, crispy and delicious pieces of fish!
Ingredients
- 128 g self-raising flour
- ½ tsp salt
- 250 ml soda water or beer, must be ice cold
Conversions
Instructions
- Combine flour and salt in a bowl. Make a well in the centre. Gradually add ice cold soda water or beer, using a whisk to stir until well combined.
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1
Baked hake Spanish style
Galician style whole hake with chorizo, tomatoes, peppers and olives.
Check out this recipe