I wanted to re-create the fried fish suppers I used to have as a kid. This kind of recipe works well with any white fish fillets, but I use sherri. It's all about the batter:
240g plain (number one) flour
1 teaspoon salt
3.5 teaspoons baking powder
270mL water (ice cold, if possible)
Mix the batter ingredients together. Heat sunflower oil in a deep fat fryer set to about 170C. Remove any bones and scales from the fillets that were missed by the fishmonger. Season the fillets with salt and pepper. Dip the fish in the batter, and fry for about 8 minutes until the batter is golden brown.
Best served with chunky chips, tartare sauce and tomato ketchup.
Or, if you want the authentic taste of the 1970s, wrap the fish and chips in newspaper, and add an unhealthy amount of salt and enough malt vinegar to make your eyes water.
I wanted to re-create the fried fish suppers I used to have as a kid. This kind of recipe works well with any white fish fillets, but I use sherri. It's all about the batter:
240g plain (number one) flour
1 teaspoon salt
3.5 teaspoons baking powder
270mL water (ice cold, if possible)
Mix the batter ingredients together. Heat sunflower oil in a deep fat fryer set to about 170C. Remove any bones and scales from the fillets that were missed by the fishmonger. Season the fillets with salt and pepper. Dip the fish in the batter, and fry for about 8 minutes until the batter is golden brown.
Best served with chunky chips, tartare sauce and tomato ketchup.
Or, if you want the authentic taste of the 1970s, wrap the fish and chips in newspaper, and add an unhealthy amount of salt and enough malt vinegar to make your eyes water.