This crunchy batter will remind you of the coating on England's famous specialty, fish and chips
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups water
Place the flour in a large mixing bowl, and blend in the baking powder and salt. Whisk in the water until the batter is smooth. Let batter rest, uncovered, for 1 hour.
Note: When ready to cook, dry fish fillets well, salt them, coat lightly with flour, and then dip in the batter. Let excess batter drip off, then fry fillets in 360degrees vegetable oil until they're golden brown outside, just cooked within. Serve immediately.
This crunchy batter will remind you of the coating on England's famous specialty, fish and chips -- though you'll find it lighter and drier than most. Try it on thick fillets of cod (about 1/2 inch) or any firm-fleshed fish that's similarly cut. With thick cuts of fish, it's a good idea to make small cuts about 1/3 inch deep on all sides of the fish before battering; this promotes more even cooking. Makes enough batter for 2 pounds fish fillets