Return to listing

Shallow Fried Fish

 Shallow Fried Fish


 2 white fish fillets, not too thick - a plaice fillet, divided into two lengthways or sea bass fillets or tail ends of cod or haddock. They should not be more that 1 cm thick and be small enough to sit comfortably alongside each other
 75g plain flour
 1 teaspoon baking powder
 generous pinch of salt
 Freshly milled black pepper
 100ml chilled water or pale ale
 groundnut oil to fry to the level of 1cm (about 300ml)
Oven temperatures and Conversions
Click here for information
Equipment: A 24cm diameter frying pan

This recipe is from the Delia Online Cookery School with Waitrose


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

Heat the oil on a high heat.

Meanwhile pat the fish dry with some kitchen paper and remove any stray bones. Then put the fillets into the batter and turn them over a few times to make sure they are evenly coated with the batter (a rubber spatula is useful here).

To check if the oil is hot enough, drop half a teaspoon of batter into the oil. If the batter immediately rises to the surface and the oil bubbles all around it and it turns golden within sixty seconds the oil is hot enough to fry.

Now take one of the fillets and turn it over in the batter again and then holding it at either end, lay it flat in the hot oil, skin side up, then quickly do the same with the second fillet.

Next reduce the temperature down a little and set the timer for 3 minutes. When the time is up use a fish slice to lift up the fillet and if it’s golden, turn it over with the slice, and a fork to help steady it, so that the oil doesn’t splash. Then do the same with the second fillet and give them another 3 – 4 minutes.

Remove with a fish slice and drain on some kitchen paper and serve on warm plates with some Maldon salt and malt vinegar.

Serve with our Chunky Tartare Sauce, see related recipe below


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Whole Egg Mayonnaise for Chunky Sauce Tartare 

Whole Egg Mayonnaise for Chunky Sauce Tartare

Whole Egg Mayonnaise is transformed in to Chunky Tartare Sauce, great for dunking chips in!

Oven-roasted Chunky Chips Serves 4-6

Oven-roasted Chunky Chips

These are, believe it or not, low fat – just one dessertspoon of oil between four to six people, so not quite as wicked as it would first seem.




Popular topic
Latest post
Ask Lindsey... For Head Chef
25 Nov 2015 22:48
Coffee Break Newsletters
17 Nov 2015 15:08
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Delia's Truffle torte
24 Nov 2015 19:32
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by