Prep 5 mins
Cook 0 mins
A light, crispy batter that turns golden and bubbly. Fantastic for frying fish, calamari rings, prawns, shellfish, pineapple or banana fritters and good old Aussie potato cakes.
- Using a fork, mix the melted butter through the flour and salt.
- Add the soda water or beer and mix. Don't worry about the lumps of butter. They disappear while frying and make the crispy batter bubbly.
- To make Aussie potato cakes, take a large potato and cut into thin, large slices.
- Coat with flour and then dip into the batter before frying.
I made this recipe with catfish the other night and it was fantastic. The only problem I had was that it took a long time to brown. Perhaps my oil wasn't hot enough. I will use this again and try to get it right. Thanks so much for sharing this great recipe.
This is a very useful batter recipe. I used soda water and the batter was light and crispy without the beer taste which sometimes dominates the taste of fried food. It was lumpy as I used it but as you said the lumps disappear as it cooks. Thanks
This is the very best batter I have ever made in my life! It's delicious with fish, shrimp, even vegetables. Also, it gives everything you fry the distinct taste of butter. Excellent stuff!!!