The secret to achieving an airy crust in your fish batter, with just the right amount of crunch, is to make the batter using a bubbly carbonated drink.

4. Wash and wipe the fish dry. Dust lightly with flour, patting off any excess flour. 5. Heat oil for frying, and while it is heating, whip egg-white stiff and fold into the batter. 6. When oil is ...

Take a bowl and combine floor with all the ingredients. 2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to ...

Heat on medium high heat. You'll know it's ready when you drop a dollop of batter into the oil, and it turns golden and rises to the surface. Dip each strip of fish into the batter, and lift out ...