Fish and chips batter texture

I've been trying to recreate the sort of fish and chips I'd have back in my hometown, but my fried batter, while tasty enough in its own right, has been rather different from that which I've grown up with. I'm hoping for a batter that's light and crinkled like this, but instead I've ended up with batter that's heavier and more smooth, like this. Any idea what I'm missing? (I'd be particularly thankful for any recipes that can achieve this without beer.)