Coating and Batter for Fish

Batter provides a protective coating for the fish, which not only seals in the juices but also adds flavour. Most firm white fish are suitable to be battered and deep-fried. Each of the following batters will coat four fish fillets (we used snapper), but the egg white batter is enough for six fillets. You can use the mixtures for other seafood too.

To prepare for the deep-fried recipes, fill a deep heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Pat the fish dry with paper towel, dust lightly with flour, then dip in the batter, in batches, allowing the excess to drain off. Lower the fish in batches into the oil and deep-fry until golden brown. Drain on crumpled paper towels.