So over the years on these fasting days I have discovered he likes beer battered fish so we do that quite often, but this year I decided I would try tempura fish for a change.
This was delicious, super easy, the batter is crispy and it was perfect and fast to cook.
The recipe is for tempura fish, but you can do this also with prawns or squid.
I have also doubled the recipe when I needed to.
Here is a new recipe I'll be cooking for my family on Christmas Eve, we love it, hope you do to.
1 cup (150g) cornflour
1 cup (150g) self raising flour
1¼ cups (310ml) cold soda water
800g ling fillets, cut into 6cm pieces
vegetable oil, for deep frying
Place the cornflour and half the self-raising flour in a large bowl. Gradually add the soda water and whisk to combine. Add in a handful of ice cubes, you want the mixture to be cold. Place the remaining flour in a small bowl.
Prepare your fish. Ling comes in thick fillets and thin fillets. For this recipe I like the fillets to be thin. So if you can, buy the tail end, but if you can only get thick fillets, I just slice them in half horizontally to make a thick fillet thin. I also like to make smaller pieces, but you cut them however you like them. Season fish with salt and pepper, just before frying.
Fill a large, deep saucepan half-full with oil and place over medium heat until the temperature reaches 180°C on a deep-frying thermometer. If you don't have a thermometer just add a drop or two of the batter in the oil, it needs to sizzle straight away.
Working in batches, dust the fish with the flour, then dip into the batter and carefully lower into the oil. Cook for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt, while still hot.
Serve with a green salad and tartare sauce if you like.
Pin it: www.pinterest.com.au/pin/399413060712093825/