Maybe this calls for Beer Batter
The temperature of the oil is important. If it is too cool, the batter will soak it up becoming excessively greasy. If it is too hot, the batter will brown before the fish is cooked. Serve fried fish with plenty of lemon to help counteract the richness.
1 3/4 cups self-raising flour
1 good pinch of salt
a generous amount of ground black pepper
1/2 tsp paprika
1 cup beer
100 ml water (approx)
about 1 litre vegetable oil
fish fillets or seafood of your choice (preferably without small bones)
a little extra flour
wedges of lemon
Method:
Sift the dry ingredients into a large bowl and make a well in the centre. Pour in the beer and water, and whisk together to make a smooth batter. You may need to add a little extra water to adjust the consistency.
Allow the batter to stand for 1 hour if possible (it will thicken a little).
Fill a saucepan, wok or deep fryer with about 1 litre vegetable oil to a depth of about 5 cm and heat to 160� C (or until a small piece of bread browns within 1 minute).
Dry fish with paper towel, to minimise spitting.
Coat fish lightly in flour and dip in batter. Drain excess onto rim of bowl before very carefully lowering into hot oil. Cook until golden brown, then remove from oil onto absorbent paper.
Serve with a nice green salad and lemon wedges.