zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Delia's Shallow fried fish

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Delia's Shallow fried fish

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 2

    Ingredients

    2 white fish fillets, not too thick (these can be a plaice fillet, divided into two lengthways or sea bass fillets or tail ends of cod or haddock. In any case they should not be more that 1 cm thick and be small enough to sit comfortably alongside each other in the frying pan).
    75g plain flour
    1 teaspoon baking powder
    Generous pinch of salt
    Freshly milled black pepper
    100ml chilled water or pale ale
    Froundnut oil to fry to the level of 1cm (about 300ml)

    A 24cm diameter frying pan 

    Method

    Just sift the flour, baking powder, salt and pepper into a mixing bowl, then gradually add the water, whisking continuously until the batter is smooth and free from lumps.

    Heat the oil on a high heat.

    Meanwhile pat the fish dry with some kitchen paper and remove any stray bones. Then put the fillets into the batter and turn them over a few times to make sure they are evenly coated with the batter (a rubber spatula is useful here).

    To check if the oil is hot enough, drop half a teaspoon of batter into the oil. If the batter immediately rises to the surface and the oil bubbles all around it and it turns golden within sixty seconds the oil is hot enough to fry.

    Now take one of the fillets and turn it over in the batter again and then holding it at either end, lay it flat in the hot oil, skin side up, then quickly do the same with the second fillet.

    Next reduce the temperature down a little and set the timer for 3 minutes. When the time is up use a fish slice to lift up the fillet and if it’s golden, turn it over with the slice, and a fork to help steady it, so that the oil doesn’t splash. Then do the same with the second fillet and give them another 3 – 4 minutes.

    Remove with a fish slice and drain on some kitchen paper and serve on warm plates with some Maldon salt and malt vinegar. Serve with our Chunky Tartare Sauce.

    Your recipe note

    Edit your recipe note


    © Delia Smith 2014

    To watch this recipe video, click here

    For more information about Delia's Online Cookery School go to www.deliaonline.com

    Comments

    Average user rating

    5 stars

    Glossary