The oil needs to be hot. I don't try to fry battered fish in shallow oil - I think it needs to be deep fried. Here is my batter recipe for a super-crisp and tasty batter:
Best Battered Fish
All battered fish should be deep- fried which means cooking quickly in about two cups of very hot oil. A wok makes a good fish fryer.
40g SR flour
20g cornflour
Salt & Pepper
Speights Apple Cider
2 tablespoons flour extra
Heat some oil to 190ÂșC in a deep pan.
Mix flours together with salt and pepper and add sufficient cider to make a thick coating batter.
Roll fish in the extra flour then dip in the batter and let the excess drain off. Carefully lower into the hot oil and fry for 2 or 3 minutes on each side, till golden and crisp.
Remove from the oil and drain on crumpled brown paper.