Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon.
Fish is fried in many parts of the world, and fried fish is an important food in many cuisines. For many cultures, fried fish is historically derived from pescado friuit, and the traditional fish and chips dish of England which it may have inspired. The latter remains a staple take-out dish of the UK and its former and present colonies.
- 1 kilogram(kg) fish or prawns
- 3 cups plain flour
- 1 teaspoon(tsp) oil
- 1 teaspoon(tsp) baking powder
- 1 teaspoon(tsp) vinegar
- 1 teaspoon(tsp) Salt to taste
- 1 teaspoon(tsp) turmeric freshy ground black pepper
- oil for frying
- Wash fish/prawns and dry with tissue or kitchen towel (cut fish into strips)
- Add salt and pepper and leave for 1h hour in a non-metallic dish
- Add oil, vinegar, salt, pepper and baking powder to the flour
- Make into a runny batter using water
- Leave to stand for 1/2 hour to rise
- Coat fish in this batter and deep fry In hot oil on both sides until golden brown