Fish and Chips shops are good at battered fish and attempting to compete with them is only for really keen cooks.  However, fried fish without batter is a different dish with a low fat content. The method is very simple. If you have a theatrical outlook on life, you can flour the fish by putting a few spoonfuls of flour into a strong, clean plastic bag, adding the fish fillets and shaking at around to your favourite industrial music CD.  Remember the word, strong. Boring people without a Cleaner, should dredge the fish through a plateful of flour. Any white fish fillets such as cod, haddock and whiting will work.

If you use deep frozen fish make sure it has thoroughly thawed out and the water content has drained away. Putting wet objects into hot fat is dangerous. Typically, deep fat fryers are heated to 150 deg C, but water boils at 100 deg. C and a mix of hot fat and steam is both a health and fire risk. Lower the frying basket slowly into the hot fat, and let the bubbling subside before going any further.