Recipes

Foolproof fish batter

Extra crispy outside. Moist, flaky fish inside. This is one of those simple kitchens wins that feels a bit magic. The secret is in the ice-cold water and gluten-free flour.

This batter is a brilliant staple to have up your sleeve. It’s naturally versatile -think onion rings, fish nuggets, bhajis, even chicken, and accidentally gluten-free!

Serves

4

Prep time

10 minutes

Cook time

5-6 minutes (depending on thickness)

You’ll need

• A deep pan or fryer, thermometer (helpful), wire rack, tongs, or a fish slice.

Ingredients

For the batter

• 200g gluten-free self-raising flour (a blend that includes starches and stabilisers works especially well – we use Dove’s Farm Freee self-raising flour)

• ½ tsp fine sea salt (plus extra to finish)

• ¼ tsp ground turmeric (just a pinch for colour)

• 275–325ml ice-cold water (start with less; add more until loose)

Note on measurements: Our chefs often make this batter “by feel” and judge by texture (loose, drips off your finger). The amounts above are a reliable starting point; you may need less or more water depending on your chosen flour blend.

For the fish

• 4 haddock fillets (about 140–180g each), skin off (or your preferred white fish)

• 2–3 tbsp gluten-free flour (for dusting)

• Neutral oil for deep frying (e.g., rapeseed or sunflower), enough to safely deep-fry

To serve (optional, but highly recommended)

• Tartare sauce and lemon wedges

Method

1. Get set up (and keep it cold)

    

   Fill a bowl with ice water (or pop a jug of water in the fridge/freezer for a short chill). The colder the better. Cold water helps prevent the starches activating too early, which can lead to a heavier, soggier batter.
   Heat your oil to 180°C in a deep pan or fryer.

    

2. Mix the batter

    

   In a mixing bowl, whisk the flour, salt, and turmeric together.
   Add about two-thirds of the ice-cold water first and whisk until you’ve got a smooth “slurry”.
   Add the remaining water a little at a time until the batter is quite loose. You want it to coat lightly.
   Texture check: dip a finger in – if you get a light coating and it drips off in a steady way, it’s just right.

    

3. Prep the fish

    

   Pat the fish dry (this helps everything stick and stay crisp).
   Lightly dust each fillet in gluten-free flour and shake off the excess.

    

4. Batter and fry (the “hold and wave” trick)

    

   Dip a fillet into the batter and let a little run off. We’re going for light, not heavy.
   Lower it into the oil and hold it just under the surface, gently “waving” for a few seconds until the batter starts to set. This helps stop it sticking to the bottom.
   Release carefully away from you. It should start to float as it cooks.
   Fry for 5-6 minutes, turning once halfway, until crisp and golden. Timing will depend on thickness. Keep an eye on it and don’t overcook.
   You’ll notice it’s nearly ready when the bubbling slows down (less moisture coming out of the fish).

    

5. Drain and serve

    

   Lift onto a wire rack to drain for 1-2 minutes (this keeps the underside crisp).
   Finish with a pinch of salt and serve with tartare sauce and lemon.

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