Tillie Doyle
Deep-fried fish is a delicious treat, with a superb crispiness and amazing flavour. It's also surprisingly simple to make at home. The best appliance for the job is a countertop deep fryer or electric frying pan, but a cast-iron skillet or Dutch oven on the stovetop can work just as well. The trick is to use a deep-frying thermometer to maintain an oil temperature of 350-375°F. You'll want to choose white-fleshed, lean fish like cod or halibut and avoid oily fish like salmon or tuna. To get that perfect, crispy coating, coat the fish in flour, then a batter made from flour, milk, water, and baking powder, and carefully lower it into the hot oil. Drain on a wire rack, not paper towels, to avoid sogginess, and season with salt and pepper. Serve with potato chips and tartar sauce, and enjoy!
Characteristics and Values
| Characteristics | Values |
|---|---|
| Oil temperature | 350-375°F (185°C) |
| Oil type | Vegetable, canola, peanut, palm |
| Oil amount | Enough to submerge the fish |
| Fish type | White-fleshed, lean fish such as cod, halibut, redfish, or shrimp |
| Fish preparation | Pat dry, season, coat in flour, dip in batter |
| Batter ingredients | Flour, milk, water, baking powder, salt, egg, beer, etc. |
| Frying time | 2-3 minutes per side, depending on thickness |
| Frying method | Carefully lower fillets into hot oil, fry in batches |
| Drain method | Use a cooling rack or wire rack to prevent sogginess |
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What You'll Learn
Choosing the right fish
Texture
It is crucial to consider the texture of the fish. Lean, mild-flavoured white fish with a flaky and light texture, such as cod, haddock, pollock, and flounder, are excellent choices for deep frying. These fish have soft or delicate textures that cook evenly and result in a tender and flaky final product. On the other hand, meatier fish like salmon, swordfish, and tuna are better suited for baking, grilling, or searing, as they tend to be denser and thicker, making it challenging to cook them evenly in a deep fryer.
Size and Thickness
The size and thickness of the fish fillets are also important considerations. For deep frying, it is recommended to choose fillets that are not too thick, ideally less than 1.5 inches thick. Thicker fillets may not cook evenly, resulting in a raw centre or a dry exterior. Additionally, ensure that the fillets fit comfortably in your deep fryer without overlapping, as this will affect the cooking process and the overall crispiness of the fish.
Sustainability and Seasonality
Whenever possible, opt for sustainable and seasonal fish options. This ensures that you are choosing fish that is at its freshest and best. Popular choices include cod, haddock, pollock, and salmon, but you can also explore other sustainable options available in your region.
Personal Preference
Lastly, consider your personal taste preferences. While cod is a traditional and versatile choice for deep frying, other fish like perch, hake, bass, and halibut can also be delicious when deep-fried. If you enjoy a stronger fish flavour, haddock offers a fishier taste compared to the milder cod.
Remember, the key to successful deep-fried fish is choosing a fish with the right texture and thickness that will cook evenly and result in a tender and flaky final product. By considering these factors, you can create a mouthwatering deep-fried fish dish that suits your personal preferences and culinary goals.
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Preparing the fish
Next, prepare your fish fillets. For four servings, choose 450g of skinless fish fillets, about 1.5–2 cm thick. If your fish is frozen, be sure to thaw it in the refrigerator beforehand. A 450g package will typically thaw in 1–2 days. Cut the fillets into 6-ounce portions and thoroughly pat them dry with paper towels. Removing excess moisture will ensure a crispier exterior.
Now, it's time to season and coat your fish. You can season the fish with salt and pepper, or try a brine of salt and sugar water, or milk if your fish has a strong taste. Then, coat the fish with flour, shaking off any excess. Next, dip the fish into a wet mixture. You can use a simple egg wash, or for a more complex flavour, combine egg with milk or water. Finally, for a traditional English fish fry, coat the fish with breadcrumbs, cracker crumbs, or panko. Alternatively, for a lighter, crispier texture, double dip the fish back into the flour, then into the wet mixture, and finally into the breadcrumbs again.
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Preparing the batter
The key to a great fish batter is a light and crispy texture with a golden colour. To achieve this, you'll need the right combination of dry and wet ingredients, mixed to a smooth consistency. Here's a step-by-step guide to preparing a delicious batter for your deep-fried fish:
Step 1: Gather the dry ingredients
Start by measuring out your dry ingredients, which typically include all-purpose flour, salt, and baking powder. You can also add spices like garlic powder, onion powder, or even turmeric for extra flavour. Place these ingredients in a medium-sized bowl and whisk them together until they are well combined.
Step 2: Add the wet ingredients
In a separate bowl, prepare your wet ingredients. You can use a combination of milk, water, and/or beer. For a lighter batter, some people even suggest adding a splash of vodka, as it cooks off immediately, helping the batter puff up. You can also add an egg to the mixture to help bind the ingredients together and promote a golden colour. Whisk the wet ingredients until they are well combined and smooth.
Step 3: Combine the dry and wet ingredients
Slowly add the dry ingredient mixture to the wet ingredients, whisking continuously until you achieve a smooth batter. Avoid lumps in the batter by adding the dry ingredients gradually and whisking vigorously. You can adjust the consistency of the batter by adding more liquid or flour as needed.
Step 4: Season and adjust
Taste the batter and adjust the seasoning as needed. Add more salt or spices if necessary. If you prefer a thinner batter, you can add a small amount of cold water to thin it out. However, be careful not to make the batter too runny, as it needs to coat the fish evenly.
Step 5: Rest the batter
Once you've achieved the perfect consistency and flavour, let the batter rest while you prepare the fish. This will allow the ingredients to settle and ensure a better coating on the fish.
Step 6: Coat the fish
Dip the fish fillets into the batter, making sure they are fully coated. Gently shake off any excess flour or batter and carefully lower the coated fillets into the hot oil. Fry the fish in batches to avoid overcrowding and to maintain a consistent oil temperature.
Remember, the key to a great fish batter is achieving the right balance of ingredients and consistency. With these steps, you'll be well on your way to creating a delicious and crispy coating for your deep-fried fish.
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Frying the fish
Next, prepare the fish by cutting it into fillets or smaller pieces, depending on your preference. If the fish is frozen, be sure to thaw it in the refrigerator beforehand. You'll want to aim for a thickness of around 1.5-2cm for the fillets. For the best flavour and texture, pat the fish dry with paper towels and season with salt and pepper, or brine the fish in a salt and sugar water solution, or milk if it's a strong-tasting fish.
Now it's time to create the batter. There are a few different batter recipes you can try. A simple option is to combine flour, milk, water, baking powder, and salt. You can also add spices to this mixture for extra flavour. Another option is to use a combination of rice flour, tapioca flour, onion powder, garlic powder, red pepper, baking powder, turmeric, black pepper, salt, and sugar. For an extra crispy texture, whisk in some club soda just before frying. If you want to use beer in your batter, simply combine flour, egg, beer, and salt. For a lighter batter, you can substitute the beer with a 50/50 mix of vodka and beer.
Once your batter is ready, heat your cooking oil to between 350-375°F. Vegetable oil, palm oil, or peanut oil are all good options. It's important to use an oil with a high smoke point to avoid creating a fire hazard. Fill your deep fryer no more than two-thirds full with oil, and be sure to maintain the temperature as you cook.
When the oil is hot, carefully dip the fish pieces into the batter, coating all sides, and then gently lower them into the hot oil. Fry only a few pieces at a time to avoid overcrowding and to minimise the temperature drop. Fry the fish for around 2 minutes per side, or until it is golden brown and cooked through.
Once the fish is cooked, remove it from the oil with a skimmer and place it on a wire rack or a plate lined with paper towels to absorb any excess oil. Season with salt and pepper, if desired. Repeat this process until all your fish is cooked. Finally, serve immediately to enjoy your delicious, crispy, deep-fried fish!
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Serving the fish
Once the fish is cooked to a golden crisp, carefully remove the fillets from the oil and place them on a wire rack set inside a rimmed baking sheet to drip dry. You can also use a cooling rack to keep the fish crispy. Season with salt and pepper and serve immediately. Do not cover the fish, as this will make it soggy.
A serving suggestion is to quarter two lemons and provide crispy potato chips, a small bowl of tartar sauce, a small bowl of tomato sauce, and some fresh parsley.
If you are making fish and chips, you can use a 50/50 mix of vodka and beer for the batter. The vodka cooks off immediately, helping the batter puff up and get crispy without becoming soggy.
For a traditional English fish fry batter, combine one cup of flour, 1/2 cup of milk, 1/2 cup of water, 1/4 cup of baking powder, and a teaspoon of salt. Whisk until smooth.
For a beer batter, combine one egg and one cup of flour with one 12-ounce can of your favourite lager and a teaspoon of salt.
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Frequently asked questions
A countertop deep fryer or electric frying pan is best as they regulate the temperature for you. If you don't have either of these, a cast-iron skillet or Dutch oven on the stovetop can work just as well.
You should use a cooking oil with a high smoke point of 400° F or higher. Examples include vegetable oil, canola oil, peanut oil, and palm oil.
The oil temperature should be between 350-375° F.
White-fleshed, lean fish such as cod, halibut, redfish, or shrimp work best. Avoid oily fish like salmon or tuna.
Insert a fork into the fish. If it flakes easily and is opaque and moist, it is done.
