Crisp Batter Fried Fish
The base recipe is courtesy
a chef I admire greatly for the changes he has brought about in the culinary
world. He is extremely well known for many signature dishes. He changed the
culinary scene with his work when he used chemistry in the kitchen. I won’t
call it ‘molecular gastronomy’ because it’s a well known fact that he dislikes
the term. He feels it makes the cooking process sound extremely complicated and
elitist. Yes, I’m talking of none other than Heston Blumenthal. From all that I
have read and seen, he’s a culinary genius. Here I am, a simple, self-taught
home cook, and let me add, a deranged Bawi. Why deranged, you ask? Well, I was
planning to attempt Heston's recipe but with substitute ingredients and
techniques as certain ingredients and kitchen equipments were unavailable to me. That’s a good enough reason to call myself deranged. I mean
who in their right mind trifles with Heston’s recipe. But, the substitution
worked beautifully. I’d recommend this recipe with substitutions, to anyone and
everyone, in a jiffy. As always, don't take my word for it. Give it a try and
check it out for yourself.
Ingredients:
1 kilo fish fillet (I used
King fish/Surmai)
1 cup refined flour/maida
1 + ½ cup rice flour, separated
Salt to taste
Black Pepper powder, to
taste
1 teaspoon baking powder
450 - 500 mils fizzy
water/soda water
Oil to deep fry
Method:
- Cut the large fish fillets into one inch thick
fillets.
The new baby of my kitchen..The Robert Welch Signature Chef's Knife from Lakeland Store - Phoenix Mall - Pune
- Season the fish fillets with salt and pepper and
leave to marinate for an hour. If you wish to marinate it longer, store
the fillets in the fridge and bring them out of the fridge 30 minutes
before frying them.
- Sieve ½ a cup of rice flour. Season with salt
and pepper. Keep aside.
- Sieve 1 cup rice flour, refined flour and mix it
in a bowl. Add baking powder. Season with salt and pepper to taste and
give the dry ingredients a mix.
- Heat oil in a frying pan.
- Add soda water to the mixed dry ingredients in
the bowl. Quickly mix the flour and soda (half a cup, at a time) with a
whisk to make a batter thick enough to coat the fish fillets. You will
need a total of anywhere between 450 to 500 mils of fizzy water/soda
water.
- Dredge the fish fillets in dry seasoned rice
flour. Shake off the excess.
- Dip the fish fillets in the batter and deep fry
them in oil. Fry them on medium high heat till the batter covering the
fish turns crisp and golden brown.
- Remove the fillets from the oil on to kitchen
towels and allow them to rest for a minute.
- Serve with Triple Cooked Chips, Mushy-Minty Peas
and Tartar sauce.
Tartar Sauce… Recipe here
Chef Notes:
- I do not own a siphon to aerate the batter or a
deep fryer hence went the simple home cook route and made adjustments with
the cooking process.
- This recipe can be made with lager/beer instead
of fizzy water/soda water but I could not do that as Grumpy (read: husband)
is a strict, boring teetot. :P You can also use vodka and beer, half and
half. Hic! ;-)
- The, time and again, tested frying time for a batter-coated fish
fillet, one inch in thickness, is a minute and a half (max two minutes) on
each side, with one minute resting time. If you cut the fillets thicker or
thinner than one inch, please increase or reduce the frying time accordingly.
- You will require anywhere from 450 to 500 mils
fizzy water depending on the quality and brand of flours used. Once the batter is of coating consistency, stop adding the fizzy water.
- I definitely recommend the use of a whisk
instead using a fork or a spoon to mix the batter. The mixture comes
together quickly and without any lumps when a whisk is used, hence the
recommendation.
- When you put the fish fillets into the hot oil, do
so very slowly and gently so that the temperature of the oil doesn’t
undergo a sudden change. Also, the batter will remain intact on the
fillets when they are slowly lowered into the hot oil.
- You may share the direct blog-link of the
recipe/s but do NOT publish my recipes and my photographs on any blog-site
or website without my explicit consent or attempt to pass off my recipe/s
as your own. You will be held accountable for plagiarism.
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