Some kind of high temp oil - I use canola myself. Other good ones include peanut & rice bran.

1 good tip is when making the batter , use the coldest poss water/beer in the mix.

i use canola oil but there is probably better to use. get a beer batter recipe and use emu export, the best beer to use. the imported beers are crap for batter. also a lot of people make the batter to thick, you want it on the runny side so it crunches right up.

I've been using Grapeseed oil, but canola oil is fine i reckon.

Plain flour and beer is all you need, add an egg white if you like and make it runnier than thicker. and don't have your oil tooooo hot.

Gummy.....yum!!!!

Beer battter for sure, I just mix cold beer with packet tempura mix.....nice and crunchy.

My sister has a deep fryer, but it's a pain in the ass really. I just use the wok on the BBQ wok burner. I leave the oil to settle, then pour it off into a bottle and keep it in the fridge.

Wok is the go...had some gummy last week, was awesome.

Here's my recipe:

1/4 Cup Corn Flour

1/2 Cup Plain Flour

1/2 Cup Self Raising Flour

Pinch of salt

1 stubby (375ml) of good aussie beer (I use james boag premium - good tassie beer).

Sift the flour & add the beer bit by bit until you achieve the desired consistency (the entire stubby is perfect).

Put the batter in the fridge/freezer for a few minutes until it's really cool. Dust your fillets in flour before dipping in batter.

Make sure your oil is hot before cooking!

Melt a tub of sweet chili cream cheese dip in a pan, Keep stirring and then add a little milk (not to much) to smoothen it slightly. Place your strips into the pan a cook them till the source texture gets thicker and sticky.  It's done.

You can thank me later

PS, Try cooking prawns in a pot using same recipe. (My special creamy prawns with some toast) Nothing beats this.

cup of flour 1 egg and a can of eb or vb..  salt n pepper.. mmm let it sit for 1/2 hr in fridge before u use it tho

1 cup s/r flour
1 beer (australian )
2 egg whites

plain flour

mix s/r flour and beer realy well(beat for two min at least)add egg whites just before you add fish and beat again

coat fish in light coating of plain and into the batter(should be runny)I use canola oil at 180 dip the fish in allow the fish to get wet first in the oil dont drop straight in as it sticks to the basket
when the fish floats its cooked,drain and salt. eat well

we've tried a lot of battered fish over the years including cooking fish and chips for hundreds of people at a fundraiser back in SA and everyone had a slightly different receipe. The common theme for the best ones was always cold liquid (beer, water or milk), then chill the mixture again in either the fridge or sit the batter bowl in a tub of icey water.
The batter should still run off the fillets then lower, not drop into oil that isn't smoking hot, about 180C is about right.

you could just try tempura batter or s/r flour with soda water. but always make sure the batter is cold as it will crisp up better. as far as oil goes, cannola  oil is good and you can re use it , just filter the crumbs so it doesnt burn and it can be re used many times over as long as it doesnt sit too long as it does go off

i have been using the mrs macks batter mix i use a electric pan the square one  seems to work ok

i reuse the oil, but for catching more fish

When I first read the title i thought someone had bought a new 3kw transducer...

and since have tried many batter recipes but keep going back to the shop one its very simple and works great 2cup self raising flour , 1 cup plain flour, 1 tablespoon oil & 1 teaspoon of egg yellow add cold water, must get it as cold as you can  and make batter up 4-12hrs before and leave in frigde . As for oils i now use rice brand oil (from woolies) & its great, but as said before the main trick is to have your fryer up to the max and the batter as cold as possible if you want great f&c you gotta get a deep fryer and when you make your batter make it thin to start and thicken as you go untill you work out how thick you like it you dont want it too thick  when frying swim the fish as you put it in dont just drop it  and when its floats and bounces it is done good luck