Deep-fried fish in breadcrumbs or batter

Name: Deep-fried fish in breadcrumbs or batter
Ingredients: sunflower oil, for deep-frying; fish, such as 4 fillets of cod, each roughly 150 g; fish, such as 4 fillets of cod, each roughly 150 g; plain flour, for coating; salt and pepper; salt and pepper; 1 egg (if using breadcrumbs); breadcrumbs or batter, to coat; breadcrumbs or batter, to coat

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Deep-frying fish is the same process whether it is coated in batter or breadcrumbs. The finest deep-fried fish comes from the Jewish kitchen, where it is customary to eat the fish cold - not something to be recommended for the local chippy’s offering. Prime fish such as Dover sole and halibut can be used with this method.

Ingredients

sunflower oil, for deep-frying
fish, such as 4 fillets of cod, each roughly 150 g
plain

Fish course
Pescatarian

Method

Heat a large, heavy-based saucepan - preferably one kept solely for the purpose - filled with sunflower oil.
Coat the fish with the seasoned plain flour.
If using breadcrumbs, pass the fish through beaten egg then coat with the crumbs. If using batter, place the bowl next to the saucepan and dip the fish first into the batter then straight into the ho