Crispy Battered Fish
Beer battered fish is always a hit because of its crisp coating but you can achieve the same results in a zero-alcohol version using soda water. Follow this recipe for a delicious crunchy batter with perfectly cooked fish inside. You can use any fish of your choosing, but a firm fleshed fish is a good choice as it holds its shape well.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 ¼ cups plain flour, divided
- ½ cup cornflour, divided
- 1 tsp baking powder
- 1 tsp salt
- 500 mL soda water
- 1 kg fish fillets
- Vegetable oil, for frying
How do I make it?
- Add 1 cup flour, ¼ cup cornflour, baking powder and salt to a large bowl. Place remaining flour and cornflour in a medium-sized bowl and set aside.
- Slowly add soda water to the large bowl, stirring to incorporate. Add enough soda water to achieve a pancake batter consistency.
- Add oil to a deep frying pan or large saucepan to about 10-centimetres depth. Heat oil over high heat until it reaches 180C.
- Cut fish into desired sizes and pat dry with paper towel.
- Place fish in the dry flour mix, shake off any excess, then dip into the batter. Let excess batter drip off fish and then add to the hot oil. Cook in batches so as not to overcrowd the pan until the batter is a rich golden brown.
