Make Battered Fish Without A Deep Fryer: A Simple Guide

Battered fish is a crowd-pleaser and a great choice for a busy evening. It is also a perfect dish for when you need something quick and substantial. While a deep fryer is often used to make battered fish, it is not necessary. You can use a regular deep skillet or a nice, strong pot with oil to get the same results.

Characteristics of making battered fish without a deep fryer

Choosing the right fish

When making battered fish, it's important to choose a type of fish that will hold up well during the frying process and complement the flavour of the batter. Here are some factors to consider when selecting the right fish for your dish:

Type of Fish

For battered fish, it is recommended to use a thick, firm, white fish with a mild flavour. White fish such as cod, haddock, pollock, tilapia, flounder, hake, and grouper are all popular choices. These types of fish have a sturdy texture that can withstand the hot oil during frying and produce a moist, flaky texture when cooked.

Freshness

It is always best to use the freshest fish possible when preparing battered fish. If using frozen fish, be sure to thaw it completely and pat it dry before coating it in batter. This will help the batter adhere better to the fish. When selecting fresh fish, look for fish with a delicate, sweet smell and translucent flesh. Avoid fish that smells "fishy," as this indicates that the muscle has started to break down.

Sustainability

When choosing your fish, you may also want to consider sustainability practices. For example, some people prefer to use pollock instead of cod due to overfishing concerns. By choosing sustainably sourced fish, you can help support responsible fishing practices and ensure the long-term availability of your favourite seafood options.

Personal Preference

Ultimately, the best fish for battered fish is the one that you enjoy the most. While cod and haddock are traditional choices, especially in the UK, you can experiment with different types of white fish to find the one that suits your taste preferences. Some people may prefer the milder taste of cod, while others may enjoy the stronger "fishy" flavour of haddock.

Preparation

Before battering and frying your chosen fish, be sure to cut it into evenly sized portions or fillets. This will help ensure even cooking and a consistent texture in the final dish. It is also important to thoroughly dry the fish with paper towels to remove any excess moisture, as this will help the batter stick better and result in a crispier coating.

Preparing the fish

To prepare the fish, start by cutting it into portion sizes. If you're using frozen fish, make sure it's fully thawed before cutting. Remove any pin bones from the fish and pat it dry with paper towels or a clean dish towel. This will help the batter stick to the fish.

Next, season the fish with salt and pepper, or any other desired seasonings. You can also coat the fish lightly with flour before dipping it in the batter, which will help the batter adhere better.

Once your fish is prepared, you can start heating your oil in a deep pan or pot to the desired temperature. While the oil is heating up, you can prepare your batter by mixing the dry ingredients in one bowl and the wet ingredients in another bowl, then combining them together until smooth.

Now you are ready to start dipping the fish in the batter. Make sure to allow any excess batter to drip off before carefully adding the fish to the hot oil. Fry the fish for 3-4 minutes on each side, or until it is golden brown and cooked through.

Finally, drain the excess oil from the fish using paper towels or a cake cooling rack. Serve immediately and enjoy your delicious, crispy battered fish!

Making the batter

To make the batter, you will need all-purpose flour, baking powder, and salt. Some recipes also include an egg, milk, and spices such as garlic powder, paprika, and onion powder. One recipe suggests adding sugar to the dry ingredients. The liquid component of the batter can be water, beer, or club soda. If you want a thicker batter, reduce the amount of liquid or increase the amount of flour.

To prepare the batter, whisk together the dry ingredients in a medium bowl. In a separate bowl, mix together the wet ingredients. Create a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk everything together until a smooth batter forms. That's it! Your batter is now ready to use.

Heating the oil

Choosing the Right Oil

Select an oil with a high smoke point that is suitable for frying. Some recommended options include grapeseed oil, peanut oil, canola oil, vegetable oil, or corn oil. Avoid using olive oil for frying as it has a lower smoke point.

• Use a heavy-bottomed pot or a deep skillet: Choose a sturdy pot, such as a Dutch oven, that can withstand high temperatures and distribute heat evenly.
• Add enough oil: Pour oil into the pot or skillet to a depth of about 2 to 3 inches (5 to 8 cm). This depth ensures that the fish will be fully submerged during frying.
• Heat the oil to the right temperature: Use a thermometer to monitor the oil temperature. Heat the oil to between 350°F and 375°F (180°C and 190°C). This temperature range is crucial for achieving a crispy coating without burning the batter. Adjust the heat source as needed to maintain this temperature.
• Test the oil temperature: If you don't have a thermometer, you can test the oil temperature by dropping a small amount of batter into the hot oil. The batter should sizzle and float to the surface, indicating that the oil is ready.

Tips for Maintaining Oil Temperature

• Don't overcrowd the pan: Fry only a few pieces of fish at a time. Adding too much fish at once will drop the oil temperature, affecting the crispness of your batter.
• Monitor the temperature: Keep an eye on the thermometer and adjust the heat as needed to maintain the desired temperature range.
• Allow oil to cool before adding more fish: If you're frying in batches, let the oil cool down slightly between batches. This helps prevent the oil from getting too hot and burning the batter.

Frying the fish

Now that you've prepared your fish and batter, it's time to fry!

Firstly, heat your oil in a deep pan to 360–375°F (185°C). Use a cooking thermometer to monitor the temperature. You want the oil to be hot but not too hot, as this will affect the crispiness of the fish.

Next, dip the fish into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil. You can fry several fillets at a time but be careful not to overcrowd the pan, as this will drop the temperature of the oil. Fry the fish for around 2–4 minutes on each side, or until it is golden brown and cooked through.

Once the fish is cooked, remove it from the oil and drain it on paper towels or, even better, a cake cooling rack set up over paper towels. This will help to keep the fish crispy.

If you are cooking in batches, keep the first batches of cooked fish warm in a low oven while you fry the rest.

And that's it! Your battered fish is now ready to serve. Enjoy!

Frequently asked questions