© Julie
Photo by Julie O’Malley

Crispy Batter

175g SR flour, sifted
pinch salt
1 tsp paprika
250ml cold water
oil for deep frying

Place flour, salt and paprika in a bowl. Add water gradually, using a whisk to mix until smooth (Should be the consistency of double cream).

Heat oil in deep fryer/saucepan. When ready to cook, Dredge fish in a little flour then dip a piece in the batter with one hand and placing it between two fingers of the other hand, move your fingers down the strip of fish to drain off some of the batter back into the bowl. Place it into the hot oil and then repeat with about 3 or 4 other pieces of the fish (depending on the size of fish and fryer). Allow to bubble away and move the pieces around in the oil to allow them turn golden all over. Remove from the oil and place on some kitchen paper. Repeat with the rest of the fish.

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