This tempura-style batter is light and crisp and so easy to make - all you need is a frying pan. I'm partial to flathead fillets, but any firm, white fish will do. I like to serve this with a preserved lemon aioli but my kids reckon it's pretty good with tomato sauce.
6 small flathead fillets
½ cup self-raising flour
½ cup cornflour
½ cup carbonated mineral water
250ml vegetable oil
Cut flathead fillets in half lengthways. Mix the flours in a medium bowl. Add mineral water and mix well.
Place fish fillets into batter and coat well. Place oil in a 22cm pan over moderate heat. If your pan is larger, add more oil so it is about 1cm deep. Test the oil by dropping a little batter into the pan; it will sizzle when the oil is hot.
Pick up a fillet with a fork and drain the excess batter into the bowl, then carefully lay the fish in the pan.Repeat, cooking a few at a time for 2-3 minutes each side until lightly golden. Drain on paper towel.
Serve with shoestring chips and salad.