Here's the recipe I use: 1kg self rising flour 1250mL of beer 250mL of club soda I whisk this mixture together, leave it 15 mins to 30 mins, then start dipping in the flour dusted fish and blanching in 375 degree oil. I get varied results almost every time. Most of the time the batter is very light and has large bubbles and holes through which the oil penetrates and sometimes(very seldom) strips all the batter off of one side. Other times (never when I've made it) the batter is very dense and slightly chewy. I should mention that I am the kitchen manager at this establishment and have no experience with making fish and chips. The batter is not kept cold like I know some people recommend. I have also tried other recipes but all with varying degrees of success. For the most part the biggest complaints have been that our fish is too oily. We have tried many different ratios but nothing is ever consistent. Can anyone please help me? The fish n chips plate is our biggest seller, but I know we can do better, I just need the help of some pros.