Recipe by Kittencal@recipezazz
The secret here is to use soybean oil and the flour/dry mustard mix to achieve this wonderful crispy flavor.
Top Review by umaam_11772828
I read the first review, and I was sold! Not having self-rising flour, I mixed my own. Thought I had dry mustard, but didn't, so I used tumeric (I had maybe a 1/4 c. I don't know since I did not measure, but it was definitely more than a tablespoon or two). I used tonic water instead of plain water. This was the best batter I have made. The whole family loved it! Even my my hubby who really doesn't care for fish! Thank you!
- 3 cups soya oil
- 2 lbs fresh cod fish fillets
- 1 cup self-rising flour
- 1⁄3 cup mustard powder
- 1 cup water
- 1 egg
- 2 teaspoons sugar
- 2 teaspoons salt
Directions See How It's Made
- Mix the flour and dry mustard together.
- Heat the oil to 400 degrees.
- Cut the fish into approximately 7x2" wedges.
- With a mixer, blend the flour mixture, water, egg, sugar and salt.
- Dip each fillet into the batter coating generously.
- Quickly drop in the hot oil.
- Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!