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 Deep Fried Fish
Fish and chips is one of Britain's favourite take-aways, often accompanied with Mushy Peas or Curry Sauce. Here is a simple recipe to fry the fish at home.
INGREDIENTS: Deep fat or oil - for frying, White fish fillets - 8 medium or 4 large, Plain or self-raising flour - 110g (4 oz), Salt - tsp, Egg - 1, Butter - 1 tbsp, melted, Milk - 150 ml, Lemon wedges - to garnish.
COOKING: 1. Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
2. Sift the flour and salt into a bowl. Beat to a smooth batter with unbeaten egg, butter and milk.
3. Coat 2 pieces of fish with batter. Lift into the pan with
a fork or kitchen tongs. Fry until crisp and golden,
allowing about 6-8 minutes for large pieces and 4-5
minutes for medium.
4. Remove from the pan and drain on absorbent kitchen paper.
Repeat with the remaining fish. Garnish with lemon
wedges.
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