Crispy Battered Fish
My husband wanted some Salmon Fish and Chips. That doesn’t sound too hard considering I know how to fry things. I don’t like Salmon, so I made mine with halibut. This was fast and easy, but I did cook outside on our camp chef burner, that way our house didn’t smell like fish and there was no mess to clean up on my stove. I did half the recipe as it was just my husband and I and I just used the egg white. You could also easily double this. You can also use this batter on chicken to make your own chicken strips.
Crispy Battered Fish
2 pounds of fish of choice; skinless salmon, cod, or halibut
¾ Cup All-purpose flour
¼ Cup cornstarch
1 Cup Rice Flour, plus more for dredging
1 teaspoon baking powder
1 Tablespoon sugar (helps with browning)
1 teaspoon Salt
½ teaspoon Pepper (I use white pepper)
1 egg, beaten
2 Cups soda water or beer COLD (may need more)
Canola or Vegetable oil, about 6 cups
Cut the fish into pieces ABOUT four-inch by two-inch pieces.
In a medium bowl, combine the dry ingredients. Add the egg and soda water. Whisk together just until combine. Small lumps are fine, do not over mix. Should be the consistency of pancake batter. Add more soda water or more flour to get to the correct consistency.
In a saucepan add the oil. Making sure the oil is only halfway up the pan. This will give the oil room to not overflow. Heat the oil to 350 – 375 degrees. Use a thermometer to help with the correct temperature.
Dredge the fish in the dredging rice flour, this will help the batter to coat the fish. Then dip each piece into the batter. Lay the fish carefully lay into the hot oil. The oil should cover the fish completely, with a spatula make sure the fish is not sticking to the bottom of the pan. Fry for about 5 minutes, should be golden brown on both sides.
If you need to fry in batches hold the cooked fish in a 250-degree oven. Place the cooked fish ON A RACK so it doesn’t get soggy.
Serve with tartar sauce and lemon wedges
*To make Gluten free us gluten free flour mix and soda water.
1 Tablespoon Sweet Relish or diced sweet pickles
¼ Cup Dill Relish or diced dill pickles
2 Tablespoon minced onion
2 Cups Mayonnaise or Miracle Whip
1 teaspoon salt
¼ teaspoon white pepper
Stir to combine. Keep refrigerated until ready to serve.