Q: What’s the secret to achieving a light and crispy crust when battering and frying fish? 

A: For light and crispy fish and chips, follow the following steps:

• Use sparkling water like Pellegrino to make the batter and add a little baking powder to the mixture.

• Dredge your piece of cod or haddock in flour.

• Make sure your batter is cold, then dip the fish and let the excess batter drip off (if you like your batter thicker, leave a little more on the fish). Carefully place fish in the oil.

• Make sure you use clean, fresh oil in your fryer; heat to a temperature of 350 degrees.