SO crispy, so light, and perfectly cooked fish that flakes with the touch of a fork. Want to know the secret to cooking the best beer battered fish ever? It’s all in the batter and the temperature of the oil. We don’t eat or make a lot of fried food, but this was a real treat and perfect for a delicious Good Friday meal. The star should be those gorgeous fish fillets, which only need a light coating of a flavour infused batter.