Crispy Batter Fried Fish
If you, like me, have been searching for years to find the perfect fried fish batter that is, in my opinion, golden, crunchy and delicious without being too heavy – look no further. I recently discovered this recipe for fried hake or cod tacos on “The Pioneer Woman’s” blog. Being one of the most reputable food bloggers and TV-show hostess, incidentally a much loved food idol of mine, I knew I had to try this recipe – and, as expected, it didn’t disappoint! On the contrary, it instantly became an integral part of my repertoire of stress-free seafood cooking.
Although I cannot take any credit for this recipe, I’m urging you to try it. It is a total doddle to make and guarantees the best fried fish you will ever serve. While the fish remains beautifully pale, juicy and succulent, the batter turns out golden and crunchy every time. Whatever you do, do not be tempted to increase the cooking time or oil temperature – this will surely result in overcooking the fish and losing that luxuriously, butter-like texture of hake or cod. By doing so you also risk overcooking the batter before the fish is cooked through.
One last tip, courtesy of Ree Drummond, to ensure the batter remains irresistibly crispy, bake the fish right before you need them in small batches, keeping them in a low (100°C) preheated oven until service – taking care not to overcook the fish. Place them on a wire rack to allow the access oil to drain off.
I hope this recipe amazes you as it amazed me. It turns stressful fish frying into a relaxed task. It is foolproof and will ensure perfectly cooked fish every time.
Original Recipe: “Crispy Cerveza Battered Fish” by Ree Drummond, “The Pioneer Woman”.Print Recipe
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Crispy Batter Fried Fish
Ingredients
- 1 kg hake or cod (filleted, boned)
- 2½ cup all-purpose flour
- ⅓ cup cornstarch
- 1 tbsp kosher salt
- 2 tsp cayene pepper
- 1 tsp smoked paprika
- 1 tsp baking powder
- 1 tsp black pepper
- 2 beers/ ciders
Instructions
- Preheat the oven the 90°C (200°F).
- To prepare the fish, bone and cut the fish into fillets of roughly 8cm x 6cm. Dust with flour and season lightly. The flour will help the batter coat the fillets.
- To make the batter, add the flour, cornstarch, salt, cayenne pepper, paprika, baking powder and black pepper into a batter bowl. Use a wisk or fork to mix together. Slowly add the beer/ cider, one splash at a time, wisking continiously until smooth and combined. Judge the amount of beer necessary by the consistency of the batter - the batter must be pourable, yet thick enough to coat and stick to the fillets.
- In a large caserole/ frying pan, heat 4cm of vegetable oil to 190°C (375°F). Regulate the heat - you want moderate heat. If the oil is too cold the batter may become oily and not crispy, if the oil too hot the batter may burn and the fish my overcook.
- Work in batches of no more than 4 fillets at a time, coat the fillets completely in the batter and gently lower into the oil. Cook for no longer than 4-5 minutes, flipping the fillets halfway through. Transfer the fillets to a wire rack to drain and place in the preheated oven.
- Serve within 30 minutes to ensure the batter is crispy and the fish don't overcook in the oven. If you will only need these later, leave them on a wire rack to cool and heat them in a preheated, moderate oven (160°C) for 10 minutes before serving.
Notes
- In this recipe, the fish was served as a main. If you'll be using the fish to make tacos, cut the fillets into fingers of 2cm x 4cm.
- It is important to regulate the oil temperature thoroughly. If the oil is too cold, the batter will become oily and not crispy. If the oil is too hot, you risk burning the batter before the fish is cooked through.
- The fish is best served immediately. However, if you need to cook the fish in advance, it is important to warm the fish in a moderate, preheated oven for no longer than 8-10 minutes or until just warmed through and the batter is crispy. Be careful not to overcook the fish.
- Recipe by Ree Drummond - "The Pioneer Woman".
