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Batter
1-cup self-rising flour
1 pinch baking powder
1 teaspoon salt
200ml water or flat beer
Frying the Shallow Method
550ml olive oil
200ml grape seed oil
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Dust the fish pieces in seasoned self-rising flour and allow them to adsorb the flour for 5 minutes. Then dip them in the batter, scrap off excess batter to a thin film then cook.
Sieve all dried ingredients into a mixing bowl twice. Make a well in the centre and pour enough liquid (about 200ml) to make thickish batter. Allow the batter to rest for at least 15 minutes before using.
Using a good heavy stockpot, allow 750ml oil to pre heat on low to medium heat for 4 minutes or until you get to around 180c to 190c. Test by dropping a ½ teaspoon of batter into the hot oil to see how fast it starts to sizzle, it should happen in an instant, now your ready to fry.
1.Dry off any extra moisture from the fish with some paper towel
2.Dust fish pieces in seasoned flour and shake off excess flour
3.Plunge 3 fish pieces into the hot oil and cook each side for 2 minutes or until golden. Rest cooked fish on paper towel, to absorb excess oil
4.For extra crispiness fry them again for 30 seconds
Great fish for frying:
(Prep fish pieces into 1cm thick / 4cm wide)
Pink snapper
Dhu fish
Spangled emperor
Robinson perch
Whiting fillets (no need to cut)
Rankin Cod
Shark, squid and prawns
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