1/2 cup flour
1/2 Tablespoon of baking powder
1/2 cup cold water (variation – use cold beer)
about 4 fish fillets, of your choice (pollock works well, original recipes calls for whiting or whitefish)
salt and pepper to taste
pinch of favourite herbs (optional)
hot oil for frying, about 2 inches deep
Thaw fish if frozen by running under cold water until thawed. IMPORTANT – dry fish thoroughly, and press water out by squeezing it between two paper towels. If the fish is wet the batter won't stick to it.
Mix rest of ingredients together until the mixture resembles thick cream with no lumps. Dip the fish fillets into batter one at a time and drop into very hot oil. Try not to crowd the pan or the fish won't cook up as crispy – and nobody likes soggy fish, right? The fillets take about 4 to 6 minutes to cook, depending on the heat of the oil. Once the coating is golden brown and crispy then it is done. The fish should be opaque and flake easily when it is done.
Now, for some more variations on this theme. Use beer instead of water – makes a nice, crispy beer batter. Use a tablespoon or two of cornmeal in place of the flour for more of a crunchy batter. This makes a great coating for deep fried mushrooms.
this sounds really good ill try it
This is really easy and very good. The batter fried up crispy and tasty. I noted the tip to not use the basket but my frier is constructed so that that was not a possibility. I took a metal spoon and kept moving the partially cooked items to lessen the possibility they woult stick to the basket – worked well.
Hi Thia
I’m glad you liked the recipe – I like to aim for simple recipes. I’m going to change the recipe to note that you had better luck with your fryer basket then I did, but it sounds like you are more patient than I am!
Thanks for visiting!
Thanks for your tips,.
I’ll try it.
Can’t wait to try it…yes even a healthy food blogger has to have good fish and chips once in a while. Safer to make it at home:)Although, Dave’s Fish and Chips in Steveston BC makes a good fry every time.