Deep-Frying

Deep-fried fish is the way most kids are introduced to fish, either in batter or breaded. Fish is so delicate it will nearly always need a coating of some sort when it is deep-fried. I still love fish that is presented in this fashion – the trick is to make that coating as crisp and light as possible. I think at home it is often easier to use fine breadcrumbs that will be crisper and tastier than a batter.

Deep-frying is not bad for you if you follow a couple of rules: have the oil at the right temperature and have it constant. There are some really good little deep-fat fryers out there on the market that are cheap and easy to use, so I would suggest getting one. However, you can also use a saucepan of oil with a thermometer, which will allow you to reach the right temperature and keep it there. The temperature needs to be 180°C (350°F) for most average-sized pieces of fish or shellfish. (This book is about Mediterranean food, but while discussing deep-fat fryers, if you do get one, make sure you can fit a whole fish weighing about 1 kg (2 lb 4 oz) in it: it will be perfect for crispy fried fish with chilli sauce. Anyway, back to the Mediterranean.)