125 g (4 oz) plain flour
pinch of salt
1 egg
150 ml (1/4 pint) milk or milk and water
oil or fat, for deep-frying
700 g (1 1/2 lb) white fish fillets
seasoned flour
pinch of salt
1 egg
150 ml (1/4 pint) milk or milk and water
oil or fat, for deep-frying
700 g (1 1/2 lb) white fish fillets
seasoned flour
method
1. Mix together the flour and salt, make a well in the centre and break in the egg. Add the liquid gradually beating until smooth.
2. Heat the oil or fat to 177-188°C (350-370°F). Test with a thermometer or by dropping in a bread cube, which should brown in 1 minute.
3. When the oil is hot, coat each piece of fish with seasoned flour and then with batter.
4. Lower the fish gently into the fat, cooking two at a time to avoid lowering the temperature. Cook 5-10 minutes, until golden.
5. Remove the fish pieces and drain thoroughly on absorbent kitchen paper. Keep hot while cooking the remaining pieces.
2. Heat the oil or fat to 177-188°C (350-370°F). Test with a thermometer or by dropping in a bread cube, which should brown in 1 minute.
3. When the oil is hot, coat each piece of fish with seasoned flour and then with batter.
4. Lower the fish gently into the fat, cooking two at a time to avoid lowering the temperature. Cook 5-10 minutes, until golden.
5. Remove the fish pieces and drain thoroughly on absorbent kitchen paper. Keep hot while cooking the remaining pieces.
serving amount
serves 4
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