Discover the secret to making light and crisp battered fish at home - it's easier than you think.
Link to video (courtesy of bbcgoodfood.com)
- Skin the fish fillets, by gripping one end and sliding your knife underneath the flesh - for more guidance, watch this video - the example here is for a salmon side, but the same technique applies for all types of fish, and whole or part fillets
- Try adding sparkling water or beer to your batter - the bubbles create pockets of air (trapping water droplets in the process) that expand under heat, giving the cooked batter a lighter texture
- Dust your fish fillets with flour before dipping them in your batter
- Oil low in saturated fat is best to use because the fish will absorb a small quantity of oil during the cooking process
- Try not to overcrowd your plan or cooking basket which could lower your oil temperature and mean less crispy batter - best to cook in batches