Crisp 'n Golden Battered Fried Fish
Recipe by: Lisa Starr, Meatland www.meatland.net
Ingredients
White fish*
Seasoned flour
340ml can beer**
1 1/2 cups flour
1/2 - 1 teaspoon salt
1/2 teaspoon paprika
* Cod, hake fillets, and hake fingers are all ideal and all available at Meatland. I have not given a quantity here but, in my experience, this is enough batter for approximately 800 grams to 1 kg of fish. When cut into strips this will easily feed 4 to 6. It really is a wonderful batter that coats perfectly.
** Any beer will do. Soda water can replace beer but beer is somehow better.
Directions:
1: Defrost fish very well - soggy fish won't crisp up as well - and cut into strips or larger pieces.
2: Pour beer into a large bowl, add flour, salt and paprika, and whisk well to make a smooth batter. Allow to stand if you have the time but it can be used immediately too.
3: Coat fish in seasoned flour, dip into batter, and fry in hot oil till golden and crispy. Ideally there should be enough oil to completely submerge the fish as fish that is shallow-fried actually absorbs more oil.
4: Absolutely delicious if served immediately but it can also be crisped up in a hot oven later or served cold.
COOK'S NOTES: Flour can simply be spiced with salt and pepper but you could also add fish spice, lemon zest or dill. Oil must be hot enough that, if you drop in a drizzle of batter, it begins to sizzle and go golden immediately. Cold oil can produce soggy fish. If you aren't serving immediately, allow to cool before refrigerating, as storing in a plastic tub with a lid will make fish soggy too. Hake and cod are ideal here as they are delicately flavored but can be substituted.
Enjoy!
Sputnik Ones Notes: I am an amateur cook and love these simple easy to make recipes from readily available ingredients
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