Pour water in a bowl (I use approx 2 cups when making the batter for 8 people)
Throw in plain white flour and whisk
Add more flour or water until the batter is a smooth consistency that is not too runny but not thick
Whisk in ¾ - 1 tsp baking soda
Heat enough canola or rice bran oil to immerse fish in either a saucepan or a deep fryer.
Heat oil until a drop of batter sinks then immediately floats to the surface sizzling
Dust the fish with flour, and coat with the batter using tongs
Then lay the fillet into the hot oil, cook in batches, so they don't stick together
Deep fry until golden brown, then drain and keep hot in the oven if cooking multiple batches.
Sprinkle with salt before serving and accompany with your favourite dipping sauce such as sweet chilli or aioli or classic tomato sauce.