[jump to content]

DEEP FRYING FISH

Fish has been deep fried in our country for years and years; mostly in batter. There are however other coatings that you can substitute, such as bread crumbs.

Shopping list

1/2 cup of carbonated water
1/2 cup of milk
1 cup of flour
1 tbsp Baking powder
Salt & pepper to taste
1 tbsp Vinegar

Method

Batter
Most recipes call for either self raising flour, and/or sparkling water or beer as a liquid; the choice is yours. The ingredients above are shown in ratio rather than by weight and use 50/50 water and milk. You could substitute beer or sparkling water for tap water.

Beat the ingredients together until smooth.

Dip fish fillets in batter and fry in hot deep fat or oil until golden brown, turning only once.

Remove from frying onto kitchen paper and allow to drain.

Serving suggestion

Serve with home made Tartar sauce or sweet chilli sauce, depending on the choice of seafood.

Total Time20 minutes

Preparation Time10 minutes

Cooking Time10 minutes

Recipe TypeFish Cooking Methods

Fish TypePrawns
Squid
Plaice
Pollock
Hake
Coley
Cod
Haddock
White fish fillets

AuthorThe Cornish Fishmonger

Publication Date20 March 2012

Buy Now