Great for fillets, small round fish (Whitebait) and Scampi. The fish is either coated in flour, egg and breadcrumbs, or dipped in batter and fried in hot oil (180° C) until golden. Now we are finding lighter tempura batters are becoming more popular.

• Use light oils for deep – frying such as sunflower, vegetable or corn oil
• Cut fish into even sized pieces to get uniform cooking times
• When adding battered or breaded fish into the oil then do slowly to ensure no splash back
• Always reheat oil back to correct temperature between batch cooking
• Cooking times will vary depending on thickness of fish, check core using a temperature probe

Tips…

• Always check the oil is at the correct temperature
• Do not add too many pieces of fish at once as the temperature will reduce
• Always drain on kitchen paper.
• A 60g portion needs 11 minutes, at which point it will have a unique colour and texture. The oil must be discarded after cooking, making it a costly method but the result is unique
• Care must be taken not to overcook as will turn into a very oil saturated dish
• Use the best ingredients available