Seafood Made Simple: Vodka is my key ingredient in this deep-fried haddock recipe

"Borrowing from the fried foods I adore from Asia, I like to use a mixture of flours and starches to produce a crisp and dry batter."

This recipe is great for pretty much any fish you’d like to batter, and works particularly well with shelled langoustines, producing a crisp and sweet scampi. Pic: Chani Anderson

To achieve the perfect piece of battered fish there are many factors to consider. 

The fish itself, flat or round; skin on or off; whole fillets or more slender sized fingers; the flour and the liquid used in the batter.