| Preparation Time | 20 minutes |
| Cooking Time | 1 to 2 minutes |
| Oven Temp | Oil temperature 190°C |
| Freeze | No |
Deep Fried Fish
Fish fillets or pieces are the best choice for deep frying and like all fried foods, need to be coated in flour, egg and breadcrumbs or a batter before frying, especially for deep frying.It's also important to make sure of the following…
- The oil used has a high smoke point i.e. it can withstand high temperatures.
- The oil is clean, preferably new, or strained used oil.
- The temperature of the oil reaches 190°C minimum before the food is placed into it.
- The cooking vessel can maintain the 190°C temperature for the entire cooking time.
- You don't overload the cooking vessel with too much food at a time.
If these simple rules are not adhered to, the risk of greasy unpalatable deep fried food is likely to result.
Ingredients
Method
- Heat the oil in a saucepan or deep fryer to the stated temperature. (If you're using a saucepan, try and get hold of a candy thermometer to measure the oil temperature. Candy thermometers measure much higher temperatures than meat thermometers)
- Pat the fish dry with paper towels.
- Coat the fish in flour, egg and breadcrumbs or batter.
- Have ready paper towel for draining and a heated oven to keep the cooked food warm till all the fish is cooked.
- Place 3-4 pieces of fish in the basket of the deep fryer, or lower them directly into the hot oil and cook for 1-2 minutes (depending on the thickness of the pieces).
- Remove as soon as they begin to brown and drain on absorbent paper.
- Keep in a warmed oven till all pieces are cooked.
- Serve immediately. Fried fish does not keep well, even for a very short time.
First Principles Cookbook