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Tips to Light & Crunchy Fish & Chips
My son loves Fish & Chips; he kept bugging me to make his favourite food. It’s a compliment that he still likes his mum’s cooking. Most restaurants use Dory instead of Cod as it’s more economical. I’m using Dory too as I find it a waste to deep-fry the expensive Cod dish. Ingredients
- 1 Dory fillet
- ½ cup Self-raising flour
- ½ tbsp Corn flour
- ½ Egg
- 1 tsp Cooking oil
- ½ tsp Salt
- ½ tsp Pepper
- Water for batter
- Oil for deep-frying
- Corn flour for coating
- Sides:
- French fries
- Mixed vegetables (buttered)
- Tartar sauce/Mayonnaise
Directions
- Soak Dory in salt water for at least 30 mins. Drain & pat dry. Season with pinch of salt/pepper.
- Mix self-raising & corn flour, oil, salt & pepper. Beat egg & pour half into flour mixture.
- Add ice water & cubes slowly & whisk into a smooth batter. Adjust water accordingly.
- Heat oil. Ensure oil is hot enough for deep-frying by sticking your chopsticks into wok. Temperature is right when you see bubbles.
- Deep fry the fries till golden brown, leaving 1 behind for testing the batter. Drain & set aside. Meanwhile, steam or microwave the mixed vegetables & add butter for flavour.
- Tip: Test out to see if youâre happy with the batter by coating 1 french fries with corn flour, then dip into batter to deep-fry.
- If youâre satisfied, do the same with the Dory fillet. For that extra crisp, Iâd always adopt the Chinese way of returning the food into hot oil for a quick dip just before serving! Viola, the result is a light & crispy seafood dish to go with your sides!
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