Crunchy Fish & Chips Batter Recipe
September 17th 2008 11:54
I am using the Longtom I caught for the fish fillets, homegrown organic lettuce for the Caesar salad, and homemade tartare sauce and batter. Okay, I didn’t make the mayonnaise or bake the bread but gimme a break, I made them all the same day, as well as taking the photos.
To make the batter simply combine 150g of self raising flour and an equal quantity of corn flour in a bowl.
Add a pinch of salt, an egg and an eggshell full of cold water and whisk until they are combined.
Add more water as required to achieve a thick but liquid consistency.
Allow the batter to stand for at least half an hour before use to let the starch absorb the moisture and swell.
Coat the fish fillets in flour and then immerse them in the batter.
Lift the fillets out and allow them to drain.
Carefully place them into the frying oil which has been heated to 170°c.
Allow them to cook for about four or five minutes until they are easy to pierce through with a skewer or knife tip.
Remove the fillets from the oil when they are crisp and golden, and allow them to drain on a paper towel.
Serve the battered fish accompanied by chips and salad with tartare sauce and lemon… And a glass of wine.
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