Basic Fish Batter

 

bals-fish-chips
Delia tends not to deep-fry fish these days, but there's no denying that properly made fish and chips is one of life's greatest pleasures. If you really want to do it yourself, here's Delia's definitive batter recipe for fish. The vital point to remember when frying fish is that the fat must be really hot before the fish goes in. If it's not you will get a soggy result that's also very oily.



Makes enough for four 6-7 oz (175-200 g) pieces of fish

4 oz (110 g) self-raising flour
½ teaspoon salt
5 fl oz (150 ml) water, plus 1 scant tablespoon

Just sift the flour and salt into a mixing bowl, then gradually add the water, whisking continuously until the batter is smooth and free from lumps.


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