One of our favourite dish at Ikea's restaurant is haddock and chips. The fish is succulent covered with a delicate batter accompanied with crispy fries. Batter is a mixture made up of one or more flours with liquids (oil, melted butter, milk, cream, water or eggs) along with other ingredients whisked together. Hence, the word batter is derived from the French word "battre" meaning "to beat". Also, batter can be prepared with soaked grains, ground wet either to a fine or coarse consistency. To aerate the batter, leavening agents or carbonated liquids are incorporated. The mixture or batter then used for pancakes, crepes, muffins, cakes and to coat foods before frying, just to name a few.
To prepare a light and fluffy batter as a coating for fish, beer is commonly used, which can be substituted with carbonated water. Beer also adds flavour, colour along with the carbon dioxide contributing to the outer delicate and crispy texture. When the batter browns in hot oil, it acts as a shield protecting the fish from overcooking and keeping it moist. This recipe is a winner, perfectly spiced to suit our palate. The crunchy outer coating with the succulent fish and tartar sauce is mouthwateringly delicious.
Tips to know when deep frying:
To prepare a light and fluffy batter as a coating for fish, beer is commonly used, which can be substituted with carbonated water. Beer also adds flavour, colour along with the carbon dioxide contributing to the outer delicate and crispy texture. When the batter browns in hot oil, it acts as a shield protecting the fish from overcooking and keeping it moist. This recipe is a winner, perfectly spiced to suit our palate. The crunchy outer coating with the succulent fish and tartar sauce is mouthwateringly delicious.
Tips to know when deep frying:
- Select a neutral oil that does not overpower the delicate flavour of the fish.
- Use a deep thick bottomed pan ensuring proper distribution of the heat.
- Fill the pan halfway with oil to prevent bubbling over when frying. In case of a grease fire, just cover the pan with a metal lid depriving the fire of oxygen.
- Ensure that the oil is hot enough between 350 F to 375 F.
- With a fork, lift the fish from the batter letting the excess drip off. Then, wave the fish in the oil before letting it go. This will start sealing the batter once it hits the hot oil allowing the fish to float rather than sink to the bottom. Do not submerge the fork, any batter on the fork will cook too. If it does, just clean off with a paper towel before dipping fork in the batter.
- Avoid overcrowding the pan resulting in lowering the temperature of the oil.
- After frying, cool oil and filter to reuse. I strain the oil through a thick paper towel set over a sieve.
Beer Battered Fish
(Serves 8 or 10)
Ingredients:
1 1/2 kgs boneless fish fillets (haddock, tilapia, sole or any firm-fleshed fish)
340 ml beer
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon chilli powder + extra for sprinkling on the fish
1 teaspoon garlic powder
1 teaspoon paprika powder
1/2 teaspoon pepper powder + extra for sprinkling on the fish
1 teaspoon salt
oil for deep frying
Method:
Wash fillets, pat dry well and cut into 3-inch pieces. Season with salt, a sprinkling of chilli and pepper powder. Set aside.
In a bowl, sieve all-purpose flour and cornstarch. Mix in baking powder, spice powders and salt. With a whisk gradually incorporate the beer getting rid of any lumps and forming a smooth batter.
Heat oil for deep frying (read tips above).
With a fork, dip each fillet in the batter. Lift to drain off any excess. Then, wave fish into the hot oil before letting it go. Fry two to three fillets at a time for a couple of minutes on one side before turning with a slotted spoon. Remove when golden brown, crisp and fish cooked through, about 4 to 5 minutes. Drain on thick absorbent paper towels.
Serve fish hot with tartar sauce.
Note:
Tartar Sauce
Ingredients:
4 heaped tablespoons mayonnaise
2 tablespoons sweet green pickle relish
a dash of pepper powder
Method:
Mix all the ingredients together in a bowl. Serve with fried battered fish.
Note:
(Serves 8 or 10)
Ingredients:
1 1/2 kgs boneless fish fillets (haddock, tilapia, sole or any firm-fleshed fish)
340 ml beer
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon chilli powder + extra for sprinkling on the fish
1 teaspoon garlic powder
1 teaspoon paprika powder
1/2 teaspoon pepper powder + extra for sprinkling on the fish
1 teaspoon salt
oil for deep frying
Method:
Wash fillets, pat dry well and cut into 3-inch pieces. Season with salt, a sprinkling of chilli and pepper powder. Set aside.
In a bowl, sieve all-purpose flour and cornstarch. Mix in baking powder, spice powders and salt. With a whisk gradually incorporate the beer getting rid of any lumps and forming a smooth batter.
Heat oil for deep frying (read tips above).
With a fork, dip each fillet in the batter. Lift to drain off any excess. Then, wave fish into the hot oil before letting it go. Fry two to three fillets at a time for a couple of minutes on one side before turning with a slotted spoon. Remove when golden brown, crisp and fish cooked through, about 4 to 5 minutes. Drain on thick absorbent paper towels.
Serve fish hot with tartar sauce.
Note:
- Thicker pieces of fish may require extra time to cook through.
- To retain the crispiness until ready to serve, preheat oven to 400 F or 200 C and once hot, shut it off. Place the fried fish on a baking sheet and into the oven. The fish will stay warm and crisp until 30 mins after frying.
- Alexander Keith's India Pale Ale was used.
Tartar Sauce
Ingredients:
4 heaped tablespoons mayonnaise
2 tablespoons sweet green pickle relish
a dash of pepper powder
Method:
Mix all the ingredients together in a bowl. Serve with fried battered fish.
Note:
- Depending on the number of servings, double the tartar sauce recipe, if needed.
