500 grams, any white firm flesh fish fillet (River sole or Sea bass)

1 Tbsp white flour (maida)

Handful parsley finely chopped

Oil for deep frying

For the batter:

1 tsp baking powder

1 cup white flour (maida)

1 egg (optional)

1 cup soda water

Salt and pepper to season


Clean the fish under running water, pat dry and roll it in flour and parsley, keep aside

For the batter , in a clean bowl whisk together soda water, baking powder, egg, flour and the seasoning into smooth consistency
Heat the oil in wok/ deep pan

Now dip each piece of fish in batter, coating them well and gently place them into hot oil.
Fry on medium heat till golden

Serve with a wedge of lemon, Chips with salt and vinegar.

Tip: For an airer, lighter texture, I sometimes make the batter with beer instead of soda water. This works wonderfully!