Recipes
Battered Fish
Ingredients
10 Portions
Cod Fillet 1/3 Per portion
Plain flour 150g
Salt pinch
Pepper pinch
Turmeric pinch
Ice cold water (carbonated if possible)
Baking powder pinch
50 Portions
Cod Fillet 1/3 Per portion
Plain flour 750g
Salt 1tsp
Pepper 0.5tsp
Turmeric pinch
Ice cold water (carbonated if possible)
Baking powder 0.5tsp
100 Portions
Cod Fillet 1/3 Per portion
Plain flour 1.5kg
Salt 2 tsp
Pepper 1 tsp
Turmeric 0.5 tsp
Ice cold water (carbonated if possible)
Baking powder 1 tsp
Method
- Safely defrost the Cod fillets over-night in the bottom of a fridge
- Preheat the deep fat fryer to 180˚C
- Each Cod fillet should yield 3 portions of fish
- Using 2/3rds of flour, the baking powder, half the salt and the turmeric whisk in cold water until a smooth batter is formed. The consistency is that of unwhipped double cream, and will coat the back of a spoon
- Cover a baking tray with the remaining flour, salt and pepper
- Pat dry each fish fillet, place in the flour on the tray and coat well
- Shake to remove excess flour
- Dip the floured fish into the batter and coat well
- Remove the fish from the batter allowing any excess to run off
- Slowly place the fish in to the fryer (VERY HOT FAT – BE CAREFUL!) away from you so that any splashes of oil will not be in your direction
- Cook for 7 minutes or until the fish reaches 75˚C for 30 seconds and the batter is golden brown and serve straight away
Key Points
Cleaning the fryer of debris in between batches is best practice
Allergens
Gluten, Fish, Milk, Soya
