most people make or buy overly oily battered fish i have observed, and the batter has no real taste of its own. Since we all like garlic in this house, this is how i make battered fish, that everyone eats as much as i give them...
- plain flour ( .about 2 handfuls..no exact measurements! )
- bi carb - a very generous sprinkle ( maybe 2 tablespoons )
- half dozen shakes of garlic granuls from the spice jar ( maybe 2-3 tablespoons )
- shake of salt
- add water so you get a guey mixture - i think about a cup. Must be guey enough in consistency to stick to the fish
- 1 - 1.5 kg boneless dory ( or barra or whatever. make sure its boneless though )
- first press olive oil
- Mix in the ingredients down to and including the water, in the order listed. Use a whisk to mix it. Should take about 5 mins to do this.
- Cut the fillets of fish into 4, so you should have about 16 pieces from a kilo.
- Using a wok ( so oil drains away better then frypan ) squirt the oil, and heat wok till a tiny drop of batter will start to bubble straight away.
- Now, dip the fish, a piece at a time, into the batter, and with tongs place in the wok. Let it bubble and cook for about 2 mins, then turn over. You want a brown crisp texture on the batter. Place on a plate covered in paper towel to absorb the oil. Let it sit until you have cooked all you need for dinner.
- Serve with a simple salad ( lettuce, onion, cherry tomatoes, grated carrot - so simple 6yo jnr made it for us all).
After dinner, cook any left over pieces for later!
Then go and do hill reps - enjoy the cool night air, say hi to the cyclists and listen to tracks on your ipod! Thats what i call a nice night.
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