Why You’ll Love This Deep Fried Fish Recipe
There are countless reasons to love this deep fried fish recipe!
First off, it delivers a satisfying crunch that I just can’t resist. The golden batter hugs the fish perfectly, making each bite a delightful experience.
It’s surprisingly simple to whip up, which is great for busy days or last-minute gatherings. Plus, I can customize it with my favorite seasonings or dips.
The aroma that fills my kitchen while frying is simply irresistible!
And let’s not forget how great it looks on the plate, especially when garnished with a fresh lemon wedge.
Trust me, you’ll want to indulge!
Ingredients of Deep Fried Fish
When it comes to making deep fried fish, the ingredients are pretty straightforward but oh-so-important. You really want to make sure you have everything on hand before you plunge into the frying frenzy. Trust me, nothing throws a wrench in your cooking plans like realizing you’re out of flour halfway through.
So, let’s gather everything we need for this crispy delight. Here’s a neat list to help you get organized:
- 8 medium white fish fillets (or 4 large white fish fillets)
- 110 g plain flour (or 110 g self-raising flour)
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon butter, melted
- 150 ml milk
- Lemon wedges (for garnish)
Now, let’s talk about some fun considerations regarding these ingredients. First off, the type of fish you choose can really make a difference. I usually go for something mild, like cod or haddock, but feel free to experiment with your favorites.
Just keep in mind that thicker fillets might take a bit longer to cook through. And as for the flour, if you’re feeling adventurous, self-raising flour can give you that extra fluffiness. It’s like a surprise party for your taste buds!
Oh, and don’t skip on the lemon wedges—they’re the perfect finishing touch that brightens up the dish. So, gather your goodies, and get ready to fry up something delicious!
How to Make Deep Fried Fish
Alright, let’s immerse ourselves in the delicious world of deep frying fish. First things first, you’ll want to get your oil ready. Grab a deep pan and half-fill it with your choice of melted fat or oil. You can use vegetable oil, canola oil, or if you’re feeling a bit fancy, even peanut oil.
Heat that bad boy up until you see a faint haze rising from it. Here’s a little tip: you can test if the oil is hot enough by tossing in a small cube of bread. If it sinks to the bottom and then floats back up, turning golden in about 50 seconds, you’re good to go. If you’ve ever tried to fry something in oil that wasn’t hot enough, you know it’s a total disaster. Trust me, I speak from experience.
Now, let’s make that batter. In a bowl, sift together 110 g of plain flour (or self-raising flour if you’re feeling adventurous) and 1/4 teaspoon of salt.
Then, in another bowl, beat together 1 egg, 1 tablespoon of melted butter, and 150 ml of milk until it’s nice and smooth. Gradually add the flour mixture to this eggy goodness while stirring until you have a batter that’s thick enough to coat your fish but not so thick that it feels like a brick. You want that perfect balance.
Once your batter is ready, it’s time to coat your fish. Take 2 pieces of your 8 medium white fish fillets (or 4 large ones), dip them into the batter, and let any excess drip off.
Carefully lift the battered fish into the hot oil using a fork or kitchen tongs. This part always gets my heart racing—nothing like the sound of sizzling fish to get you excited.
Fry those fillets for about 4-5 minutes for medium pieces and 6-8 minutes for large pieces, flipping them halfway through to get that golden color all around. Once they’re perfectly crisp and golden, remove them from the pan and let them drain on some absorbent kitchen paper.
Repeat with the remaining fish, and while you’re at it, maybe do a little happy dance because you’re about to enjoy some seriously tasty deep-fried fish. Don’t forget the lemon wedges for that final touch of zesty goodness. Enjoy your creation—it’s going to be delicious.
Deep Fried Fish Substitutions & Variations
If you’re looking to mix things up with your deep fried fish, you’ll be pleased to know there are plenty of substitutions and variations you can try.
Instead of traditional white fish, I often use salmon or tilapia for a different flavor. If you’re feeling adventurous, try coating your fish in cornmeal or panko breadcrumbs for extra crunch.
For a spicy kick, adding cayenne pepper or paprika to the batter works wonders. You can even experiment with different herbs, like dill or thyme, to change the profile entirely.
Don’t hesitate to get creative and find what suits your taste best!
Additional Tips & Notes
To guarantee your deep fried fish turns out perfectly every time, it’s essential to pay attention to the oil temperature. I recommend using a thermometer to keep it around 180°C (350°F).
If the oil’s too hot, your fish will burn; too cool, and it’ll absorb excess oil. Also, don’t overcrowd the pan—fry in batches to maintain that crispy texture.
For an extra crunch, try adding some cornmeal to your batter. Finally, let your fried fish rest on paper towels to absorb any excess oil before serving.
Trust me, these little tips make a world of difference! Enjoy your delicious meal!