Fish & Chips?

Does anyone have a batter recipe for deep-frying fish (cod or similar) where the batter will actually stay on the fish while it cooks? I've experimented with a few and everything seems to slide right off, mostly before the fish even hits the hot oil. What am I doing wrong?

 

Thanks.

 

Ha! There's a place about one hour from me - little hole in the wall and out in the middle of nowhere - and it's fantastic. Friday evenings during Lent the line is out the door and into the parking lot!