Fresh fish tastes great battered. Treat yourself, family and friends to the ultimate home made fish and chips.
You can batter most of the popular fish we catch around our shores, like snapper, blue cod, kingfish, kahawai, trevally, tarakihi, john dory, hapuku and when it comes out succulent and golden brown, those are the best battered fish fillets ever!
Tim Aspinal, Head of the NSIA Culinary Arts school shares his easy recipe for crispy and crunchy battered fish fillets. Best enjoyed at your place, with good friends.
Sift the flour and baking powder together in a medium bowl. Season it lightly with salt and pepper and mix together.
Put in a small amount of the beer/ginger beer into the flour mix and stir. Start with small amounts and keep adding liquid as you stir it in.
Be sure to get rid of any lumps and mix until you reach the right consistency. It will be thick enough when you are able to dip a teaspoon into the batter and have it coat the teaspoon evenly (see the video above).
Cover the mixture and let it rest in the fridge for fifteen minutes. The yeast in the beer will make the batter thicken up.
Gently pat the fish fillets dry with paper towels to remove excess moisture.
First coat the fish fillet in flour. You want to coat it nice and evenly, so cover the fillet and gently pat down the flour onto the flesh of the fillet then gently shake off any excess flour.
Next dip the fillets into the batter and make sure they're covered completely.
Take the batter bowl to the deep fryer. You should only use about 1ltr of oil or only fill the pot you’re cooking with to half way (maximum for safety).
Heat the oil on a medium heat setting. You’ll know when it is ready if it sizzles when you drop a small amount of water into the oil.
FA tip: Never leave hot oil unattended!
Ensure the fish fillets are completely coated in the batter and gently wipe off any excess batter on the side of the bowl. Lower the fish carefully into the hot oil pushing the fillet away from you (so hot oil doesn’t splash back at you).
Using a large long-handled spoon (with holes in it) or tongs keep the fish moving in the oil. Rotate it to cook both sides evenly, push it down into the oil.
Cook for two – three minutes until cooked evenly and golden brown in colour.
Drain your fish on a rack or paper towels to drain any extra oil.
Turn off your stovetop and remove the oil from the heat.
Serve with lemon slices and homemade chips. The best fish'n'chips in town!