I like fish cocktail size 7 x 3cm / 3 x 1 1/4 batons because its easier to handle for frying plus has a larger surface area to volume ratio = more crunch! Cornstarch does not brown very well. Tartare sauce, tomato sauce, mustard, a wedge of lemon to squeeze over the fish, malt vinegar and salt. Dredge the fish with flour. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. Add the fizzy water and mix until well combined. (We dont have a tutorial on filleting freshwater bass, but a quick Google search will reveal a range of tutorials! By using this service, some information may be shared with YouTube. For more delicate batters, the protein content is often lowered by exchanging a percentage of wheat flour with cornstarch or rice flour, which tend to fry crispier than wheat flour. Method: stovetop. Meanwhile the rice flour + shock of ice cold batter hitting the hot oil makes it super crispy. Once again, fry until golden brown and serve hot! Alternatively, for a classic fish batter, whisk together flour, baking powder, pepper, and salt. Make sure the fish fillets are well drained and patted dry with paper towels if necessary. It has 5,0 stars from 500 voters and is ready in 30 minutes. People say that the service is good here. And its great for kids and adults alike. Serve with French fries for the ultimate fish n chips experience at home. You can use a spare piece of potato to check if the oils ready (if it sizzles right away when inserted into the oil, then youve got the right temperature) or use a trusty kitchen thermometer. Dip fish into batter, allowing excess to drip off. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/aa\/Make-Fish-Batter-Step-1.jpg\/v4-460px-Make-Fish-Batter-Step-1.jpg","bigUrl":"\/images\/thumb\/a\/aa\/Make-Fish-Batter-Step-1.jpg\/aid7456990-v4-728px-Make-Fish-Batter-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"