For the Batter: In a bowl, whisk together 1 cup flour, 1/2 cup cornstarch, 1 tsp salt, and 1 tsp baking powder. Gradually add sparkling water or beer, whisking until the batter is smooth. (The recipe notes Bero beer was used).
For the Fish: Pat the fish dry. First, coat the fish lightly in plain white flour. Then, dip the coated fish into the prepared batter. Fry the battered fish in hot oil until it is golden and crispy. (Tilapia was used, but any white fish works).
For the Tandoori Version (Optional): Take about half of the leftover batter. Mix in cumin, coriander, red chili powder, salt, and a little red food coloring to create the tandoori batter. Coat fish in plain white flour first, then dip into the tandoori batter and fry the same way as the regular battered fish.
For the Chips: Coat frozen fries in leftover plain white flour. Freeze the coated fries for 30-35 minutes. After freezing, fry them in hot oil until they are crispy and golden.
