Discover the secret to making light and crisp battered fish at home - it's easier than you think.
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Link to video (courtesy of bbcgoodfood.com)
 
Helpful tips:
	
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