1 kg (2 1/4 lb) haddock fillets, skinned
1 cup (8 fl oz) 250 ml milk
1 cup (1/4 lb) 125 g plain flour (bread flour)
salt and pepper
oil for deep frying
lemon wedges to serve
1 cup (8 fl oz) 250 ml milk
1 cup (1/4 lb) 125 g plain flour (bread flour)
salt and pepper
oil for deep frying
lemon wedges to serve
method
1. Cut the fish into 4-5 portions. Pour the milk into a shallow bowl. Spread out the flour in a second bowl; season with salt and pepper. Dip the pieces of fish first into milk and then into flour, shaking off the excess.
2. Put the oil for frying into a deep wide saucepan to a depth of at least 7.5 cm/ 3 inches. Heat the oil to 180-190°C/350-375°F or until a cube of bread added to the oil browns in 30 seconds. If using a deep-fat fryer, follow the manufacturer's instructions.
3. Carefully lower the fish into the hot oil and fry for 3-5 minutes until evenly browned. Drain on absorbent kitchen paper and serve on a warmed platter, with lemon wedges.
2. Put the oil for frying into a deep wide saucepan to a depth of at least 7.5 cm/ 3 inches. Heat the oil to 180-190°C/350-375°F or until a cube of bread added to the oil browns in 30 seconds. If using a deep-fat fryer, follow the manufacturer's instructions.
3. Carefully lower the fish into the hot oil and fry for 3-5 minutes until evenly browned. Drain on absorbent kitchen paper and serve on a warmed platter, with lemon wedges.
serving amount
serves 4 to 5
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