The Perfect Fried Fish

Preparation info

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Outings to Bridlington, Scarborough and Whitby wouid not be complete without a hot fragrant parcel of fish and chips, an easy supper to make at home.


You Need

  • A fillet of approximately 250 g (½ lb) of cod or haddock for each person, flour, batter or breadcrumbs for coating and fat for frying. This should be clean, not used more than a couple of times, as high heat is likely to break down the molecules in the oil and cause it to deteriorate. Ideally, use fresh oil each time. Olive oil, sunflower, canola (rapeseed) or groundnut oil can be used in preference to one of the anonymous vegetable oils, which may contain highly saturated palm or coconut oil. On the other hand, the equally highly saturated lard is excellent for frying fish and chips.


Dry the fish thoroughly, season it and dip into batter if using it, or simply in flour or breadcrumbs if not, and with the oil at 170°C/325°F, fry the fish for 5 to 8 minutes. Thick, small fillets will take longer than thin, large fillets. Remove and drain in a warm place, on paper towels.