Try this Gin and Tonic Batter Recipe!

The gin in this batter is more about crisping up the batter, than its gin flavour. The alcohol in gin or vodka, when added to a batter, seems to create wonderful crispness as it burns off in the cooking process.


  • 500g boneless thick white fillets
  • ½ cup rice flour
  • ½ cup, heaped, self raising flour
  • 1 tsp baking powder
  • ¼ cup gin
  • Approx. ½ cup tonic water
  • Extra rice flour for dusting fish
  • Rice bran or vegetable oil for frying


  • Slice fillets into strips, about 2 fingers thick
  • Whisk flours and baking powder together in a bowl
  • Combine gin and tonic (resist having a sip!) and whisk into flours. You may need to add slightly more or less tonic water. Aim for the batter to be the consistency of thickened cream
  • Meanwhile heat a wok or a deep pan with approx. 5 cm oil
  • Oil will be hot enough when the tip of a wooden spoon or chopstick bubbles vigorously
  • Dust fillets in rice flour, then dip into batter
  • Work with only a few fish pieces each time, so as not to overcrowd the pan
  • Drain fillets on paper towels and keep warm in a low oven, while cooking remaining fillets
  • Serve fish sprinkled with sea salt and lime wedges