Crispy fish batter

Crispy fish batter

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  • 0:05 Prep
  • 0:12 Cook
  • 4 Servings
  • Advanced

Taste member ‘hrcruisin’ shares their tricks for perfectly crispy and golden fried fish.

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Easter, Highest rated


  • 1 cup self-raising flour
  • 1/2 teaspoon salt
  • 1 cup (250ml) soda water, or beer (cold)
  • 1000ml vegetable oil, for deep frying
  • 4 (1kg) boneless fish fillets, halved


  • Step 1
    Combine flour and salt in a bowl. Make a well in the centre. Gradually add soda water or beer, using a whisk to stir until well combined.
  • Step 2
    Add oil to large saucepan or wok. Heat over medium heat to 190C (when oil is ready, a cube of bread turns golden brown in 10 seconds).
  • Step 3
    Dip 4 pieces of fish, one at a time, into batter to evenly coat and deep-fry for 3-4 minutes or until crisp and golden. Transfer to a plate lined with paper towel. Repeat with remaining fish pieces, reheating the oil between batches.

  • Author: Member recipe
  • Image credit: Mark O'Meara
  • Publication:



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