The fish is easy, no two step process.
Grab a plastic bag that you got some fruit/veg from your shopping trip, empty and cleanish if course.
Add some plain flour, put fish pieces ( cut them thin not too thick as you’ll burn the batter and have raw fish in the middle) then grab the open end of bag, making sure you leave as much air inside as possible and gently shake fish/flour up and down till flesh is covered.
The Batter, I just buy the packet batter and add most of a can of “ Donestic Violence “ into it, Emu Export beer for those who haven’t heard that euphemism but any quality beer will do
Floured fish goes into batter then straight into hot oil.
3 minutes approximately or when the batter looks good.
Tips: Oil heat 180-190C
Fish and batter should be as cold as you can get it, within reason. That’s very important.
As you know Cobber, practice makes perfect.
