Light and crispy fried fish
- vegetable oil, for deep-frying
- ⅓ cup (50g) plain (all-purpose) flour, extra
- sea salt and cracked black pepper
- 660g sustainably-caught firm white fish fillet (about 8), skin removed+
Batter of your choice
Classic batter
- 1 cup (150g) plain (all-purpose) flour
- ½ cup (80g) rice flour
- 1–2 teaspoons sea salt flakes
- 1¼ cups (310ml) very cold soda water
Lemon and dill batter
- 1 cup (150g) plain (all-purpose) flour
- ½ cup (80g) rice flour
- ½ cup (24g) finely chopped dill leaves
- 1½ tablespoons finely grated lemon rind
- 1–2 teaspoons sea salt flakes
- 1¼ cups (310ml) very cold soda water
To serve
- lemon wedges
- To make the classic batter, place the flour, rice flour and salt in a bowl. Add the soda water and whisk until smooth. Keep the batter cold by setting the bowl over a bowl of iced water.
- To make the lemon and dill batter, place the flour, rice flour, dill, lemon rind and salt in a bowl. Add the soda water and whisk until smooth. Keep the batter cold by setting the bowl over a bowl of iced water.
- Heat 6cm (2½ inches) of oil in a large deep frying pan and place over medium heat until it reaches 180°C (350°F) on a deep-frying thermometer.
- While the oil is heating, combine the extra flour, salt and pepper and place on a large baking tray. In batches, add the fish and toss to coat in the flour, then dip the fish in the batter, allowing the excess to drip off.
- In batches, fry the fish for 5–6 minutes or until the fish is cooked and the batter is golden and crisp. Sprinkle with salt and serve with lemon wedges and potato fries. Serves 4
Cook’s note:
+ I have used sand whiting fillets for this recipe, but you could use any other firm white fish fillets, like flathead.
© DONNA HAY GROUP
