Universal batter for fish, chicken and halloumi

• self‑raising flour250g g
• cold water300ml ml
• sunflower or vegetable oil↗1L L

  for frying

Step-by-step instructions

1. 1

   In a large bowl, combine the flour with baking powder and ½ tsp fine salt. Whisk until the salt dissolves.

2. 2

   Gradually pour in the cold water, whisking constantly until the batter is smooth and lump‑free.

3. 3

   In a deep pan or pot, pour in the oil (about 1 L) and heat it over high heat to 200 °C.

4. 4

   Coat the prepared pieces of fish, chicken or halloumi in the batter, let excess drip off, and carefully lower them into the hot oil.

5. 5

   Fry until the batter turns a deep golden‑brown colour and a crisp crust forms; the pieces will rise to the surface of the oil.

6. 6

   Remove the cooked pieces with a slotted spoon, place them on a paper towel to absorb excess oil, and sprinkle with coarse sea salt.

7. 7

   Serve immediately, as the batter loses its crispness if kept.