Recipe by Mille®
Fish and chips is one of Britain's favourite and most famous take-aways, often accompanied with Chip Shop Curry Sauce. Here is a simple recipe to have that unique melt-in-your-mouth fried fish at home.
Top Review by Miss Erin C.
Yum, yum, yum. This was really a good batter! I never seem to get the batter right, but this recipe worked very well. We used catfish, which is in abundance down here. The fish was a little on the heavy side, but still quite good. Thanks for another good one!
- deep fat (for frying) or oil (for frying)
- 8 medium white fish fillets
- 4 ounces self-raising flour
- 1⁄4 teaspoon salt
- 1 egg
- 1 tablespoon butter, melted
- 5 fluid ounces milk
- lemon wedge (to garnish)
Directions See How It's Made
- Half-fill a deep pan with melted fat or oil.
- Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
- Sift the flour and salt into a bowl.
- Beat to a smooth batter with unbeaten egg, butter and milk.
- Coat 2 pieces of fish with batter.
- Lift into the pan with a fork or kitchen tongs.
- Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
- Remove from the pan and drain on unprinted (white) newspaper.
- Garnish with lemon wedges, and serve with Fish and Chip Shop Curry Sauce (Recipezaar#17175).