For a truly delightful crispy fish batter, the secret lies in the right combination of ingredients and technique. Start by sifting 150g of plain flour into a mixing bowl, then add a pinch of salt and a teaspoon of baking powder for that extra lift. Gradually whisk in 200ml of cold sparkling water until the batter is smooth and just thick enough to coat the back of a spoon—remember, the fizz is key to achieving that light and airy texture.

Prepare your fish fillets by patting them dry with kitchen towel; this will help the batter stick. Heat a generous amount of vegetable oil in a deep pan until it reaches around 180°C. Dip the fillets into the batter, allowing any excess to drip off before carefully placing them into the hot oil. Fry for about 4-5 minutes, turning occasionally, until they are golden brown and crispy. Serve immediately with a wedge of lemon and a side of tartar sauce for the perfect British classic!