- 1 cup all-purpose flour , chilled in the freezer
- 1/8 teaspoon chilli flakes ( or any herbs you fancy )
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup water, ice cold
- Enough oil to deep fry the fish. As a guide, the depth of the oil should be at least 3 times the thickness of the fish to prevent the batter sticking to the base of the pot due to insufficient oil.
- 200g salmon
- Extra flour for dusting
- Cut fish to bite size, no thicker than one phalange.
- Dust the fish with flour. I shake the fish in a plastic bag of flour to do away with the washing.
- Heat oil. Oil is ready when bubbles cluster around a wooden skewer dipped in the oil, about 200C.
- Mix flour, chilli flakes, baking powder, salt. Whisk in very cold water.
- Coat dusted fish with batter.
- Fry for 5 minutes on medium high heat until batter appears pale golden.
- Drain on kitchen paper. Serve hot.
Source: Cook With No Books
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