Battered Fish Recipe

Battered Fish Recipe

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Battered Fish

by Lemon Drop from A Recipe Reborn

“Deep-fried and accompanied by a generous portion of thick cut popotoes. Most delicious when sprinkled with a dash of malt vinegar.”
— Eorzea Database
  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yields 2 servings

Oven roasted fries

US

Ingredients

Metric

2

russet potatoes

2

4 cups

water

1 liter

2 tsp

baking soda

6 g

4 tsp

kosher salt (divided)

24 g

¼ cup

olive oil

60 mL

  1. Cut the potatoes in planks and then thick sticks.
  2. Rinse the potatoes to remove some surface starch.
  3. Place the potatoes in a pot and fill the pot with enough water to cover them.
  4. Add the baking soda and half of the salt.
  5. Preheat the oven to 425°F/220 °C.
  6. Put the pot over high heat and set a timer for 8 minutes.
  7. Turn the heat down to medium once it comes to a boil.
  8. Pour half the olive oil onto a baking pan.
  9. Carefully transfer the potatoes to the pan.
  10. Spread the potatoes into a single layer and pour over the remaining olive oil.
  11. Use a brush to coat the potatoes evenly.
  12. Sprinkle half the remaining salt over the potatoes.
  13. For light golden-brown fries, bake for 30 minutes turning once halfway. For dark brown fries, bake for 45 minutes turning twice.
  14. Remove from the oven and season with the remaining salt, to your taste.

Battered fish

US

Ingredients

Metric

1

haddock filet

1

¼ cup

all-purpose flour

45 g

¼ cup

cornstarch

45 g

1 tsp

baking powder

3 g

1 tsp

kosher salt

6 g

 

pepper

 

¼ cup

beer

60 mL

8 cups

vegetable oil

2 liters

1

lemon slice

1

1

parsley sprig

1

2 tbsp

malt vinegar

30 mL

  1. Cut the filet in half to make two portions.
  2. Pat the fish dry with paper towel and then coat it with flour.
  3. Put all the dry ingredients in a medium bowl and mix with a whisk.
  4. Add the beer. Alternatively, use sparkling or still water.
  5. Stir with a whisk and adjust the amount of liquid to reach your desired consistency.
  6. Place the bowl in the refrigerator until you’re ready to fry.
  7. Preheat the oil in a large pot to 350°F/175°C.
  8. Dip the filets in the batter and fry them for 8 minutes.
  9. Drain on a wire rack lined with paper towel and serve over the fries.
  10. Garnish with a slice of lemon, a sprig of parsley and serve with malt vinegar.

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