Fish fried in batter

Fish fried in batter

By
From
Encyclopedia of Food and Cookery
Serves
4-6

For the classic fish-and-chip-shop style, use basic batter to coat the fish. For a light, crisp coating, use crisp fritter batter.

Ingredients

Quantity Ingredient
4 white fish fillets
plain flour, for coating
1 quantity Basic batter
oil, for shallow-frying

Method

  1. Check that fillets are well scaled and remove as many bones as possible (long-nose pliers or strong tweezers are a help). Coat fillets with flour and pat off excess. Dip each into batter, holding by the tail and allowing surplus batter to drip back into bowl.
  2. Have 1 cm hot oil ready in a frying pan (oil is hot enough when a slight haze rises from it). Place fillets in oil, skinless side down first, and fry them for 3–4 minutes on each side. Do not crowd the pan: fry fish in batches if necessary, adding a little more oil as required.
  3. Drain on crumpled paper towels. Keep cooked fish hot on paper towels in a warm oven until all are done, then serve immediately.
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