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Ingredients
- 6 small flathead fillets
- ½ cup self-raising flour
- ½ cup cornflour
- ½ cup carbonated mineral water
- 250ml vegetable oil
Method
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.
