| 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.
Issue 10 - First Principles Cookbook
The second edition of my Basics Cooking Handbook that sold 100,000 copies in its first print run, is now available online from bitesizecooking.com. Find out all about it.
First Principles
The Basics Cooking Handbook