Make sure your batter is cold and your oil is hot — this is the key combo for the crispiest coating. Cold batter and hot oil create a steam barrier that puffs up the batter.

Use a wire rack for draining instead of paper towels if you want to preserve the crunch even longer. The air circulation helps keep the underside crisp.

If you’re preparing a large batch, keep fried fish warm in a preheated oven (about 90°C/200°F) while you finish frying the rest.

Don’t overcook the fish. Once it turns golden brown, it’s usually done. Over-frying can dry out the fish and make it tough.

A light sprinkle of salt immediately after frying helps enhance the flavor. It sticks better while the coating is still hot.

If your batter seems too thick, add a touch more soda water. It should be slightly runny, like pancake batter, so it coats the fish without clumping.

Use tongs or a slotted spoon to handle the fish gently. This prevents breaking the crispy crust and ensures a nice presentation.