Fried Fish
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.
Ingredients
- 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
Instructions
- 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