Getting batter just right

[Pferdestarke]

Does anyone have tips on how to perfect crisp, golden batter for things like fish?

I have tried with a lot of success various recipes but recently I seem to be having issues with it not becoming crisp enough or falling off the very thing it is meant to encapsulate.

Not that I deep fry more than once a month but tonight we are having cod loin.

[OnTheOverrun]

Firstly make it with beer or fizzy water that is freezing cold. Than don't mix it too well - when the Japanese make tempura they leave small unmixed lumps of dry flour in the mix that become super-crispy when cooked. Finally, have the fat hot enough and don't put too much in all at once which reduces the fat temp too much. If you want really spectacular batter, use beef dripping instead of oil.

[chris.mapey]

The batter we use in the pub is simple:

Self raising flour
Bitter

That's it

Make it to the consistency of thick double cream (still pouring though) - dust the fish in seasoned flour (salt & pepper) before placing into the batter, then fry in clean oil until golden.

Yum