So I wanted to upload my take on the classic fish and chips. I apologize beforehand to the fish and chip fans. My recipe is my own spin so it might break all rules of cooking fish and chips.
📋 Ingredients 📋
Flour for Frying (or tempura flour)
Salt/Pepper or Seasoning Salt
📋 Preparation 📋
– A pan with just flour to coat the fish prior to dunking into the batter. This helps the batter stick to the fish. I actually use a ziploc bag to mix the fish around in.
– A bowl to mix the batter
This is the frying flour that I used. So I use the same flour to coat the fish and also for the batter. More explanation below in the steps.
I use any beer that I have in the fridge. It does a good job in masking any smell from the fish, especially if the fish was defrosted and not fresh.
I mix the beer and flour until the consistency is not too watery but not too thick.
That’s such a broad statement…
But think of Elmer’s white glue with a bit of water.
Step 1: Create the batter in a bowl or pan
Step 2: Take the pan or a plastic ziploc bag with just the flour and add salt and pepper or just seasoning salt. I personally add a bit of parsley flakes as well.
Step 3: I turn the stove on with a pot of oil at this stage
Step 4: Take the fish and make sure to use paper towels to pat the fish dry before coating it with the flour
Step 5: Make sure to dust the excess flour off (this is why I use the ziploc method because it shakes the excess off)
Step 6: Dunk the fish in the batter but be gentle so that the batter sticks to the fish
Step 7: Fry until golden brown (or for crispier pieces cook until just before it gets golden brown and move to Step 8).
(Step 8: Take the pieces out of the oil and let it rest on a rack or paper towels for a few minutes. Re-fry the pieces for a crunchier texture)
I let it fry until this stage, where it is still a bit white and I take it out of the heat to let it sit before frying again.
Water can come out of the fish, especially if the fish pieces were cold or not thawed properly, and can burn you when you place it back in the hot oil.
Tartar sauce is always best with it! But the Korean way to eat fried fish is with a bit of soy sauce and vinegar mixed together.