Total Time
5mins
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.

Ingredients Nutrition

Directions

  1. Using a fork, mix the melted butter through the flour and salt.
  2. 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.
  3. To make Aussie potato cakes, take a large potato and cut into thin, large slices.
  4. Coat with flour and then dip into the batter before frying.

Reviews

Most Helpful

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.

Marie June 16, 2006

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

MIMSTER November 20, 2005

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!!!

moonfall December 16, 2010

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