Ingredients
- Serves 4
- 100g plain flour, plus 4 Tbsp for dusting
- 100g cornflour
- 2 tsp baking powder
- 300ml sparkling water
- about 1 litre sunflower oil, for frying
- 600g – 700g fillets white fish – gurnard, cod, brill, sole
- Lemon for serving
- Sea salt flakes
SEAWEED BATTERED FISH
Method
- To make the batter: Combine the flour, cornflour, seaweed seasoning, and baking powder in a large bowl, season
- Gradually pour the water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter
- Set aside, until ready
- To cook the fish: Heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away
- Pat the fish dry with kitchen paper, then toss it in the reserved flour
- Shake off any excess, then dip into the batter
- Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp
- Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt, and serve with lemon or vinegar
Comments
Battered fish is a kiwi classic and adding some natural KiwiWakame seaweed to the batter is a perfect partnership for the fish.
Thanks to Harbour Fish – fresh fish, and to Kiwi Wakame – seaweed products, for providing the ingredients used in the demonstration at the market
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