Post by caroline on Mar 15, 2009 12:13:24 GMT
Deep Fried Fish
Fish and chips is one of Britain's favourite take-aways, often accompanied with Mushy Peas or Curry Sauce. Here is a simple recipe to fry the fish at home.
INGREDIENTS: Deep fat or oil - for frying, White fish fillets - 8 medium or 4 large, Plain or self-raising flour - 110g (4 oz), Salt - tsp, Egg - 1, Butter - 1 tbsp, melted, Milk - 150 ml, Lemon wedges - to garnish.
COOKING: 1. Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
2. Sift the flour and salt into a bowl. Beat to a smooth batter with unbeaten egg, butter and milk.
3. Coat 2 pieces of fish with batter. Lift into the pan with a fork or kitchen tongs. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
4. Remove from the pan and drain on absorbent kitchen paper. Repeat with the remaining fish. Garnish with lemon wedges.
Fish and chips is one of Britain's favourite take-aways, often accompanied with Mushy Peas or Curry Sauce. Here is a simple recipe to fry the fish at home.
INGREDIENTS: Deep fat or oil - for frying, White fish fillets - 8 medium or 4 large, Plain or self-raising flour - 110g (4 oz), Salt - tsp, Egg - 1, Butter - 1 tbsp, melted, Milk - 150 ml, Lemon wedges - to garnish.
COOKING: 1. Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
2. Sift the flour and salt into a bowl. Beat to a smooth batter with unbeaten egg, butter and milk.
3. Coat 2 pieces of fish with batter. Lift into the pan with a fork or kitchen tongs. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
4. Remove from the pan and drain on absorbent kitchen paper. Repeat with the remaining fish. Garnish with lemon wedges.
