By Marie Muccio
This month’s recipe is going to up your Friday night fish ’n’ chips game. There is nothing fancy about fried fish, but when you master a beer batter it transforms your fish into crispy, light, and crunchy perfection.
Ever feel guilty after indulging in fish ‘n’ chips? Takeout can leave you feeling bloated but when you make it at home using good quality oil, you won’t feel like you need a nap because the batter is light and airy. Even better, you get that crunch, lightness and crispness in every bight!
First it starts with the fish and your choice is important because not all fish is for deep frying. The fish used should be flaky but firm, so it holds Its shape. Cod, snapper, haddock, whiting and flounder are great choices.
Getting that balance right between flaky fish and crispy batter is the key to mouth watering fried fish.
My hot tip to ensure you have crispy, not soggy fish every time is to ensure your oil is hot. If the oil is not hot enough the fish won’t cook through as easily and you will be left with oily, soggy fish.
The oil should be at 190°C. You can measure the temperature with an oil thermometer or by dropping in a small piece of bread into the oil. It’s ready when bread turns golden in 15 seconds.
Working in small batches, dip the fish into the batter so it is well coated and then very carefully, using tongs, lower the fish into the oil. Cook for approximately 4 minutes or until the fish is cooked through and the batter is golden and crispy.
You can also use this same batter to make crispy chips or for a healthier option cook your chips in the oven.
Serve with the chips and a garden salad.
Squeeze over some lemon and you’re in fish heaven!
Enjoy MFM XX
Ingredients
- 500 g firm white fish fillets
- 1 ½ cup plain flour
- 3 heaped teaspoons baking powder
- 375 ml cold beer
- sunflower oil for deep frying
Method
Cut the fish into smaller portions so that it is easier to work with. Pat well with a paper towel to soak up any excess moisture then season well with salt and pepper.
To prepare your batter, In a large bowl whisk together the flour, baking powder and beer. The consistency should be quite thick to allow the batter to easily stick to the fish. let it rest for 10 minutes.
Meanwhile, heat oil in a deep fryer or heavy based pot; ensure there is enough oil to submerge your fish, or it won’t cook evenly.
Working in small batches, dip the fish into the batter so it is well coated and then very carefully, using tongs, lower the fish into the oil. Cook for approximately 4 minutes or until the fish is cooked through and the batter is golden and crispy.
Drain the fish onto a paper towel. Repeat the process with remaining fish.
[simple-author-box]
