Who said making crunchy fish has to be mind-numbing? Tickle your family’s taste buds with this easy-to-follow recipe that will make your fried fish all golden and crispy.

There are two ways to make the batter, choose the one you are comfortable with:

Frying batter A

Ingredients:

• 200g flour

• Salt

• 10g yeast

• 250ml water or milk

Method:

• Sift the flour and salt into a basin.

• Dissolve the yeast in a little water.

• Make a well in the flour and add the yeast and the water or milk.

• Gradually incorporate the flour and beat to a smooth consistency.

• Allow it to rest for at least one hour.

Frying batter B

Ingredients:

• 200g flour

• Salt

• 1 egg

• 250ml water or milk

• 2 tbsp oil

Method:

• Sift the flour and salt into a basin and make a well.

• Add the egg and the liquid.

• Gradually incorporate the flour and beat to a smooth consistency.

• Mix in the oil.

• Allow to rest before using.

Fried fish in batter

(Six to eight servings)

Pass the prepared, washed and well-dried fish fillet through flour, shake off the surplus and pass through the batter of your choice (A or B).

Place carefully away from you into the hot deep fryer at 1750 C until the fish turns a golden brown. Remove and drain well.

Serve with chips and either lemon quarters or tartar sauce.

Kitchen Tip

Timing and temperature are very important. Thicker pieces of food need to cook for longer without becoming over-coloured, so the oil should be at a lower temperature. The smaller the pieces of food, the hotter the oil and the shorter the cooking time.

The recommended temperature also varies depending on the fat/oil used: most are used at 180oC but pure vegetable oil and dripping may be used at 170oC and olive oil at 175oC. To test if the fish is cooked, stick a cocktail stick through the thickest part of the fish and if it goes in smoothly then it is ready.

Kitchen Safety

Smoking point occurs when oil is overheated: between 165oC and 224oC depending on the type of oil. Flashing point is when oil catches fire: between 270oC for olive oil and 324oC for vegetable oils.

Be careful not to bring oil to flashing point as you could burn the kitchen and, worse, yourself. There is no wisdom in cooking food at smoking point, no matter why quickly you want to prepare the meal. Always fry foods at the recommended temperatures. Be careful when frying foods and ensure small children are not around and that flammable materials are not kept near the fire.