Deep Fried Fish
Recipe by: Dairy Book of Home Cookery New Edition for the 90s
deep fat or oil; for frying
8 medium white fish fillets; or 4 large
110 g plain flour; or self raising flour
1/4 teaspoon salt
1 tablespoon butter; melted
150 ml milk
lemon wedges; to garnish
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). Sift the
flour and salt into a bowl. Beat to a smooth batter with unbeaten egg,
butter and milk. 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.
Remove from the pan and drain on absorbent kitchen paper. Repeat with
the remaining fish. Garnish with lemon wedges.
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