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Food Drinks

 

Cooking Recipes

 

Enjoy Some Extra Crispy Battered Fish & Chips For Lunch


Ingredients:


Sunflower oil, for deep frying 


1 x 450g I&J Deep Water Hake Medallions


Seasoned Flour Mixture:


1 cup cake flour


Black pepper


Plain salt or garlic salt 


Batter:


1 cup flour


¼ cup corn flour


1 tsp baking power


½ tsp salt


250ml cold beer or non-alcoholic beer


Serving suggestion:


2 lemons cut into quarters


Crispy potato chips


Tartar sauce


Tomato sauce


Fresh Italian Parsley


Method


1. Heat a pot of oil on the stove to 190 °C.


2. Mix the cake flour, salt and pepper in a small bowl. 


3. Dip the frozen I&J Deep Water Hake Medallions in warm water for 2 seconds, coat with the seasoned flour mixture and set aside. 


4. Whisk the flour, corn flour, baking powder, salt and cold beer together until smooth. Ensure the batter is not too runny. Coat each frozen portion in the batter.


5. Gently shake off any excess batter and carefully lower the fish into the oil and deep-fry for about approximately 7-9 minutes until golden brown and cooked through.


6. Remove and drain the deep-fried Medallions on absorbent kitchen paper.


7. Serve and ENJOY!


 


Serving suggestion:


Serve with lemon wedges and crispy potato chips, tartar sauce, tomato sauce and cold crisp beers! ENJOY

Content created and supplied by: Shanelize (via Opera News )

Crispy Deep Water Hake Flour Mixture Seasoned

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