Battered Fish - Like the Fish & Chip Shop!
- Ready In:
- 3 medium fish fillets
- 4 1⁄2 ounces self raising flour
- 6 fluid ounces skim milk
- 1 egg
- 1 tablespoon butter, melted
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cajun seasoning
- oil (for frying, I like sunflower oil for this)
- plain flour, for dusting
- Preheat the oven to 180°C.
- In a 10" x 3" plastic tub, place the flour, egg, salt, seasoning, milk & melted butter. Blend really well using an immersion blender - or liquidize & pour into the tub. (The tub just makes it easier to apply the batter to the fish.).
- Rinse your fillets & cut into 5" pieces. Dust each piece with a little flour.
- Heat your fryer to approximately 180 - 190°C.
- Dip the fillerts one by one in the batter & coat both sides evenly.
- When the oil has reached the correct temp, gently lay one fillet at a time onto the top of the oil.
- Cook until golden brown on both sides - takes me about 4-5 mins, then remove & place on a tray with a wire rack (I use the grill pan) in the oven to stay crisp & hot.
- Repeat with the remaining fish.
- Serve with chunky chips, peas (mushy is best!) & lots of salt & vinegar -- .
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VERY EXCITED TO TRY THIS RECIPE OUT FOR SUNDAY'S SUPPER!! I LOVE CAJUN SEASONING ON MY MEATS & SEAFOOD- DEFINITELY ON GRILLED SALMON FILETS SO I KNOW I WILL LOVE IT ON MY FISH AS WELL...EASY AND SIMPLE TO FOLLOW! I WILL BE BACK TO UPDATE AND POST A PHOTO AS WELL...GOTTA HAVE THE MALT VINGER ON THE SIDE! I ADD IT DIRECTLY ON MY FISH AND CHIPS! IT'S SO YUMMY GOOD!!
Great recipe. My son's favorite meal is Fish and Chips. Not many places to order here and if you can order many are not up to par. This recipe is perfect for us! Add fresh chips (french fries) with a splash of vinegar and we are in heaven. Use a good oil because it will absolutely make a difference to the flavor. Just to make it easier the temps are 180C = 355F and 190C = 374C. As I am in the United States we use Fahrenheit temp. measurements