1 small bottle (330ml/11½ fl oz) sparkling mineral water
cold
Directions
Trim
halve and bone the plaice (or ask your fishmonger to prepare it for you).
For the batter
mix the flour and cornflour together in a large mixing bowl. Season
to taste
with salt and freshly ground black pepper. Gradually whisk in enough of the water to give you a batter with the consistency of double cream (you may not need to use all the water).
Heat the oil in a deep
heavy-based frying pan until the surface of the oil begins to shimmer. To test if it's hot enough
dribble some of the batter into the hot oil. It should sizzle and brown. (NB: hot oil can be very dangerous. Don't leave unattended.)
When the oil is hot
give the batter a final stir. Dip the plaice into the mixture
then drop the fish into the pan of hot oil. The fish will take 3-4 minutes to crisp up
depending on size.
When the fish is crisp and golden
carefully remove the fish with a slotted spoon and drain on kitchen paper.
