I use beer batter (just plain flour, beer and seasoning), flour the fish first and deep fry. The results are patchy, and I thought maybe I wasn't getting the right temperature, so I bought a proper thermometer. The first time I got the oil up to what it said (180C) and cooked the fish for 7 minutes. The batter wasn't really crispy enough. Next time I left the thermometer in, and it never came back up to the right temperature after I put the fish in, so I cooked it for longer (10 minutes). I thought the batter was just right but IMO the fish (pollack) was a bit overcooked and dry.
So what should I do? There were only 6 pieces of fish - small but not goujon size for the two of us, surely I don't have to cook in batches?
Also DP wants to know why the batter doesn't puff up. I have no idea and am happy with it as it is. But he catches the fish so is entitled to have it just as he likes it!