Batter

Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer

Ingredients

• 250 g self-raising flour
• 300 ml cold water
• 1 L sunflower or vegetable oil, for frying

Steps

1. Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
2. Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.