Experimental chef Heston Blumenthal developed a recipe for beer batter, using equal parts vodka and lager beer. He explains that the vodka’s high alcohol content quickly evaporates in the hot oil, which makes the batter crispy sooner. I didn’t want to use that much vodka, so I just added a tot for luck!
1 Make sure the fish is nice and dry, then carefully roll it in the cornflour; shake off the excess flour in a large mixing bowl. Add the self-raising flour, baking powder and salt to the cornflour and beat in the cold beer and vodka with a balloon whisk until the batter is just smooth.
2 Heat the oil for deep-frying. Test the heat of the oil with a cube of bread: if the bread rises to the surface quickly and takes on a golden-brown colour, it is ready.