Battered Fish

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the fish fillets completely dry with paper towels and season them all over with the seasoning salt.

   Ca. 2 min.

   Kokkens note: Ensuring the fish is very dry helps the batter adhere properly.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and the batter salt.

   Ca. 1 min.

3. 3

   Pour the apple cider vinegar and cold water into the dry ingredients and whisk until a smooth, thick batter forms.

   Ca. 2 min.

   Kokkens note: A few small lumps are okay; be careful not to overmix the batter.

4. 4

   Pour the vegetable oil into a large, heavy-bottomed skillet to a depth of about 2cm (3/4 inch) and heat over medium-high heat.

   Ca. 3 min.

   Kokkens note: The oil is ready when a drop of batter sizzles immediately. The ideal temperature is 180°C (350°F).

5. 5

   Dip one fish fillet into the batter, turning to coat it completely, and allow any excess to drip off.

   Ca. 1 min.

6. 6

   Carefully place the battered fillet in the hot oil, laying it away from you to prevent splashes.

7. 7

   Fry for 3-4 minutes per side, until the batter is deep golden brown and crisp.

   Ca. 8 min.

   Kokkens note: Avoid overcrowding the pan, which can lower the oil temperature and result in greasy fish. Cook in batches if needed.

8. 8

   Use a slotted spatula to remove the cooked fish from the skillet and place it on a wire rack to drain.

   Ca. 1 min.

   Kokkens note: Draining on a wire rack instead of paper towels helps keep the bottom of the fish crispy.

9. 9

   Repeat the coating and frying process for the remaining fish and serve immediately.

   Ca. 2 min.