Battered fish has always had a special place in my heart ever since I can recall.

Fridays at primary school were special as they were ‘fish and chips day’, and they couldn’t come soon enough for me! I loved the light and crispy texture of the cod rolls that we were served for lunch, the batter was undoubtedly the best part, I mean I enjoyed the fish too, but somehow the crispy, crunchy batter was what I savoured the most.  I’m so pleased that my children take after me when it comes to their food and will happily settle for a nice piece of battered fish over a burger or sausages……well at least two out of four kids, I mean that counts right, lol! My family, including my mother in law, are absolutely bonkers about Afelia’s Battered Fish; after developing this recipe my children recommended I open up my own fish and chips shop, now if that doesn’t tell you how good this recipe is, I don’t know what will. My sisters and their kids always rave about this recipe, it is one of the dishes they most look forward to when they come to visit me.

Prior to developing this recipe a couple of years ago, I had tried many other recipes with disappointing results. I tried sparkling water in the batter to create a crispy batter, adding baking powder to create a light bubbly texture and even wondered if beer was the missing ingredient, I feared I’d be doomed to a soggy fish batter because I’d never be able to add beer to the batter (for religious reasons). I’m so relieved to say that I put together all my cooking know how to come up with this recipe that gives me foolproof results, every time!

You can use any boneless white fish that you like, preferably something with a flaky texture, ie. pollock, cod, haddock, coley, pangasius etc. I’ve cooked this recipe using a variety of fish and the results are always amazing provided you follow the instructions to prepare the fish beforehand. Preparing the fish fillets properly is of the UTMOST IMPORTANCE to get the batter to adhere to the fillets, if you try to cut corners then you’ll be disappointed with the end result. I have used a fish seasoning manufactured by Rajah which is available here in the UK, if however you live abroad and are not able to get hold of this, use a fish seasoning that is available where you live or leave it out altogether and just use more salt and pepper. Using ice cold water near to the frying time is important, the battered fish is best eaten straight away. If you want to prepare the dry ingredients beforehand you can do so and add ice cold water just before you’re ready to fry the fillets. I’m certain that if you follow the steps shown here, this recipe will quickly become a firm favourite in your household!

Makes 8 Battered Fish

You will need: for Afelia’s Battered Fish

8 white fish fillets (use white fish of your choice)
1.5 cups self raising flour
3/4 cup rice flour
3 tsp Rajah Fish Seasoning (you can replace this with any fish seasoning you can get hold of in your home country or leave it out and use more salt and pepper in place of it)
1.5 tsp paprika
1 tsp salt
1/2 tsp black pepper
ice cold water as needed
oil for frying

Method:

MAKE SURE the fillets you are using have DEFROSTED THOROUGHLY, any ice left on the fillets will cause them to release liquid and splutter whilst frying which will result in the batter not sticking to the fillets properly.

Once thoroughly defrosted and drained, place all the fillets on top of strong absorbent kitchen paper (bottom left photo) and then place more kitchen paper on top of the fillets (bottom right photo). By doing this you will ensure the fillets are as dry as possible prior to dipping into the batter and this will make the batter stick to the fillets. Leave the fillets on kitchen paper till you want to fry them.

In a large mixing bowl (make sure it’s large enough to dip your fillets in) add 1.5 cups of self raising flour, 3/4 cup of rice flour, 3 tsp Rajah Fish Seasoning (if you don’t have this substitute with a fish seasoning of your choice or leave it out and use extra salt and pepper instead), 1.5 tsp of paprika….

….1 tsp salt and 1/2 tsp black pepper (I used the lid of my pepper mill to save me spilling the pepper everywhere).

Using a whisk mix the dry ingredients together.

Only add chilled water to the dry ingredients when you are ready to fry the fish. Add some ice cubes to cold water and allow the water to chill, if you have access to chilled water you can use that instead.

Slowly add water and stir using a whisk whilst adding to ensure you have a lump free batter.

Keep adding water, a little at a time, and mixing until you have a THICK batter which has a ribbon like consistency (meaning it drops off your whisk fairly easily but doesn’t run off too easily). It’s better to have a batter that is thicker than one that is too runny, so bear this in mind when you add water.

Heat a large wok/deep frying pan with cooking oil. Prepare a flat platter with kitchen paper for placing the battered fish on before commencing to fry the fillets.

Test the oil is hot enough before frying your fish by dropping a few drops of batter into the pan; if they rise to the surface immediately the oil is ready, if they take a few seconds to rise, allow the oil to heat up more. Remove the test drops of batter before adding your battered fish.

Dip your fillets into the batter and coat well, then carefully lower into the hot oil.

If you are using a large enough wok/frying pan you can fit two fillets in at a time, DO NOT overcrowd the pan otherwise the fillets won’t crisp up properly and will end up being soggy.

Fry the battered fillets until they are golden and crispy on one side, then turn over and fry on the other side. Timings will vary depending on the temperature the fillets are cooked at and how powerful your hob burner is.

Remove the battered fish once they look golden brown and crispy on both sides, place on kitchen paper.

Allow the fish to sit on the kitchen paper whilst you finish frying the other pieces, that is if you can keep everyone’s fingers off of them for long enough!

Test a sample of the crispy batter (like I did, lol) and appreciate just how excellent this recipe is.

Serve Afelia’s Battered Fish with chips, peas, lemon wedges and some tartare sauce, I guarantee you will enjoy every mouthful!

Bon Appetit!

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