If you’re lazy and want some batter for deep-frying fish fillets, check this recipe out.
But if you feel a little more hardworking and wish to have that fish-&-chips style of batter, then this is for you. Alas, in certain places of the world, beer isn’t exactly cheap. If you’re from those places, like me, here’s an awesome Beer-less Batter for your fish fillets.
What you’ll need:
- 12 finger-length cod fillets
- 2/3 mug of plain flour
- 1/2 mug of corn flour
- 1/2 tablespoon baking powder
- zest of 1 lemon
- 1 egg
- 1/2 cup water
- 1 generous pinch of salt
- 1 hearty dash of black pepper
- vegetable oil, for deep frying
- 1 bag of courage
- Get everything, except the fish and oil, into a mixing bowl. Mix till smooth. TIP! What you’re going for is a semi-solid-thick-gravy kind of consistency, so add the water in small quantities while mixing your way through. If the water’s not adequate, use more. Just make sure it doesn’t get to diluted.
- Let it rest about for a bit. While you get you deep-frying oil into your wok, and up to the right temperature. TIP! Plonk a small potato into the oil too, and when that turns golden brown, your oil is ready.
- Dunk the fish fillets into the batter, coating each piece in gooey goodness.
- Deep-fry away! (Till golden brown only.)
- Drain on a cake grill with paper towels underneath.
- Serve with a slice of lemon and mayonnaise.