The batter commonly used when frying fish is an important step in making the fish crispy on the outside and tender on the inside. Here's how to make a fried fish batter to make sure the fish is golden brown and crispy.
Fish fillet (steak or fillet): Choose the type you need, such as cod, sea bass or salmon.
Flour: 1 cup.
Cornstarch or potato flour: 1 2 cups.
Baking powder: 1 teaspoon (optional, for crispiness).
Cold water: 1 cup.
Salt and pepper: to taste.
Cooking oil: Oil used to fry fish.
Wash the fish, drain the water, wipe off any excess water on the surface of the fish with kitchen paper and set aside.
Prepare a clean bowl to mix the batter.
In a bowl, pour in the flour, cornstarch (or potato flour), baking powder, add a small amount of salt and pepper, and stir well.
Slowly add cold water to the flour mixture and stir with chopsticks or a blender until it forms a thick, smooth paste.
If desired, try adding fluffiness with a small amount of baking powder, but it is not necessary.
Pour the prepared batter into a flat plate or bowl.
Coat the fish pieces evenly with batter, making sure that each part is coated.
When applying the batter, you can gently smooth the fish so that the batter evenly covers the entire fish piece.
Pour enough cooking oil into the pan and heat the oil to a moderate temperature (about 170-180 degrees Celsius).
Carefully place the battered pieces of fish in a pan and fry 1-2 pieces of fish at a time to avoid sticking to each other.
Fry until golden brown and crispy, about 2-3 minutes, adjust the time according to the size of the fish pieces.
Use a paper towel to drain excess oil and serve.
When preparing the batter, you can add a little cooking wine or various seasonings according to your personal taste to increase the flavor.
In order to ensure the uniformity of the fried fish, you can try to keep the oil temperature stable when frying the fish and avoid the oil temperature being too high or too low.
When frying fish, fry a small amount of fish pieces at a time to avoid a sudden drop in temperature and affect the taste of the fish.