Tuesday, January 25, 2011

Traditional Fried Fish Coating

2 lb (1 kg) halibut, haddock, cod
Vegetable oil for deep frying
1 cup cold water
2 tbsp vegetable oil
1 tsp salt
1 1/2 cups all purpose flour
1 tsp baking powder
salt and freshly ground pepper

The trick is to use the batter as soon as the baking powder is added to ensure that yummy crispiness.
  • Cut fish into 2 x 3 inch pieces
  • Heat about 2 inches of oil in wok or deep skillet to 350'F, or until a cube of bread turns brown in 15 seconds.
  • Combine cold water, 2 tbsp oil and salt in a bowl. Gradually whisk in 1 cup flour. Stir in baking powder just before using, make sure it is evenly blended.
  • Combine remaining 1/2 cup flour with salt and pepper on a plate. Dredge fish in seasoned flour and then dip one at a time in batter.
  • Drop fish into hot oil, cooking for 4 - 6 minutes, or until coating is puffed and brown and fish is cooked. Fry in small batches to keep the oil at a constant temperature. Drain on paper towels.
Serves 4.

1 comment:

Nikki said...

Just had to pipe in to say that this is the BEST fish coating I've ever used...don't do mix before trying this one.