Deep Fried Fish

Irene's Cookery
by Irene's Cookery
4 Servings
1 hr 30 min

If you enjoy eating fresh fish, chances are you have probably deep fried them at least once. Although not the healthiest choice, when it's done properly, deep frying is a great way to cook fish. It's fast, cooking most fish in less than 5 minutes. It quickly seals the surface, locking in flavour and moisture, and it adds appealing crunch, colour and aroma.

Just remember to cook the fish in batches to avoid over-crowding, and it is best served as soon as it's cooked, so put the first lot on the table and tell people to dig in while you cook the other batches; each batch only takes a few minutes!

Deep frying

Drip drying

Recipe details
  • 4  Servings
  • Prep time: 75 Minutes Cook time: 15 Minutes Total time: 1 hr 30 min
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  • Self raising flour: 220 grams
  • Plain flour: 80 grams (+ extra for dusting)
  • Olive oil: 2 tablespoons
  • White wine vinegar: 2 tablespoons
  • Beer / soda water: 360 ml
  • Egg white: 4
  • Salt flakes: To taste
  • Vegetable oil: For deep frying
  • Fish fillet, skinless, boneless: 8 pieces
  • Tartare sauce: For serving
  • Lemon cheeks: For serving
  • Oven fries: For serving

Sift the flours together into a bowl and make a well in the centre.
Combine olive oil and vinegar and whisk it into the flour, then whisk in the beer/soda water, mixing until just combined; the batter should still be a little lumpy. Cover the bowl with plastic wrap and set aside to rest for 1 hour at room temperature.
Whisk the egg whites and salt until stiff peaks form. Fold the egg whites through the batter.
Heat oil in a deep skillet over medium-high heat.
Dust fish fillet with the extra flour, dusting off any excess. Dip the floured fish into the batter, then lower it carefully into the oil and deep-fry for 1 - 2 minutes, until the underside is well coloured, then turn and fry the other side for another 1 - 2 minutes, until the batter is well coloured all over.
Sprinkle the fish with salt and serve immediately with tartare sauce, lemon cheeks and fries sprinkled with salt.
Irene's Cookery
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  • C.b31736656 C.b31736656 on Jun 19, 2021

    It is not at all helpful when using "grams" or "ml" in recipes. How many Americans can relate to this terminology?

  • Jody Price Jody Price on Jun 19, 2021

    Sounds delicious! I don’t understand the measurements but I’ll try to convert them or just wing it.🌴

    • See 3 previous
    • Fre9844597 Fre9844597 on Jun 20, 2021

      It’s really nice just to see American measurements. I usually don’t do recipes I have to convert!