A selection of fish fried in a light batter and brought to life with citrus
Deep-fried anything is a total joy, but deep-fried fish possibly best of all. This is a light batter which I think is tastiest if you lift the pieces out of the oil when they are light golden brown rather than a deep nugget bronze. The fish and batter will be more lightly cooked. Try a piece without the squeeze of lemon and you will realise straight away just how important the sour kick of the citrus is to enhancing the flavours.
300g plain flour
250ml sparkling water
1tsp salt plus more for serving
800g mixed fish: haddock, cod, salmon, deveined prawns
1 litre sunflower oil
4 lemons, quartered
Make the batter first. Whisk together 150g flour with the water and 1 tsp salt. Cover and chill for up to 2 hours (if you don’t have the time to wait it isn’t the end of the world).
Prepare the fish by cutting into bite-sized pieces. Season the remaining 150g flour with salt and pepper, roll the fish and prawns in the flour and set aside.
When ready to fry, heat the oil in a deep-sided frying pan. It needs to get to around 175C, hot enough for a piece of bread to sizzle and brown when carefully dropped in.
Dip each piece of fish in the batter and gently lower into the hot oil. Don’t add too many pieces at once or they will clump together. Fry for 3-5 mins until nicely browned. Lift out and rest on kitchen roll or a tea-towel to drain off excess oil. Serve as you fry, with salt and lemon quarters to squeeze over, or keep the ready pieces warm in a low oven (100C) as you finish the rest.
Recipe: Angela Clutton