TIP: Cooking cod, hake or haddock in a super-crispy batter steams the fish so it's really moist

  • 225g white fish fillet, cod, hake or haddock
  • 1 litre sunflower oil, for frying
  • 225g plain flour
  • 3 heaped tsp baking powder
  • 1/4 tsp turmeric
  • 1/2 pint beer, cold & fizzy (I used Tsing Tao) 

Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190°C/375°F.

Prepare your fish fillets (trimming and tidying up into the relative portions), dry with kitchen roll and season with salt and pepper on both sides. Removing any excess water will help make the fish really meaty.

Gently whisk the flour, beer and baking powder together (being careful not to knock out too much air) until smooth. The texture should be like a thick double cream to successfully stick to your fish.

Dust each fish fillet in a little flour, dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one CAREFULLY so you don't get splashed. Don't over fill your pan. Cook for 4 minutes or so, until the batter is golden and crisp.