Friday’s are normally our cheat days, usually it’s takeout but of late we haven’t been doing much takeout. So I thought we should have our own Fish and Chips with my homemade Crispy Fish Batter.
Crispy Fish Batter
This fish is so delicious, with a light and crispy batter and just a hint of cajun spice. My family absolutely loved it. Of late I haven’t been impressed with Fish and Chips from takeouts.
Everything is just not made with love anymore, it is rather disappointing. Maybe I should open my own quaint little coffee shop with all my food made with love.
It has been a dream of mine so maybe one day I will pluck up the courage.
Ingredients required for the Crispy Fish Batter
Cake Wheat Flour, Baking Powder, Cajun Spice, Salt, Pepper, Soda Water, Egg
I used Fresh Hake Fillets for this recipe
My hubby is really fussy about fish and we don’t often have deep-fried fish, it is usually grilled. But everyone said this was the best battered fish they ate, so that’s really something.
How to make the Crispy Fish Batter
Always pat the fish dry with some paper towels before dipping it in the batter. The oil must be heated well before you fry the fish but ensure the oil is not too hot because you don’t want the outside browning too quickly.
If it does cook too quickly the inside of the fish won’t be cooked. I usually heat my oil and then turn it down to a medium heat and continue frying.
You will need to use a shallow pan so it is easy to flip the fish over. I also suggest you cook one or two pieces of fish at a time to leave enough space in the pan to flip the fish.
Serving the Fish
You can serve the fish with some Slap Chips and Tartare Sauce. I will post a recipe for Tartare sauce shortly. Or you can serve it with some spicy rice and a salad.
More Recipes to try:
Crispy Fish Batter
- 600 gram hake fillets about 5 pieces
- 1 cup cake wheat flour
- 1 tsp baking powder
- 2 tsp cajun spice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 200 ml cold soda water
- vegetable oil for frying
- Mix all the dry ingredients in a large bowl. Add the soda water and mix using a whisk and add the egg. Whisk until the batter is smooth
- Allow the batter to stand for 10 minutes
- Pat the fish dry with some paper towels. Heat the oil on medium to high heat. If your oil is not hot enough the batter will soak in the oil. You can drop some batter in the oil and if it rises immediately then you know the oil is hot enough. Alternatively you can use a thermometer and cook them once your oil reaches a temperature of 175 degrees Celsius.
- Dredge each piece of fish in the batter and place in the oil. Fry both sides until golden brown and crisp. Do not let the batter brown too quickly or the inside won't be cooked
- Drain on a paper towel and serve immediately with lemon wedges
- Do not overcrowd the pan when frying the fish. Fry one or two pieces at a time
- Ensure your soda water is refrigerator cold when making the batter, this will ensure a crisp batter
- If you want a spicy fish you can add some chilli flakes to the batter. You can add paprika or chilli powder and some garlic powder if you don't have cajun spice