Deep Fried Fish
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 Fried Fish
- 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.