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Basic Recipes: Deep-fried Fish
Deep fried fish and chips (known as fush'n chups in New Zealand) used to be the mainstay of takeaway foods in Great Britain. It probably still is Cooked well it's a marvellously simple and delicious meal, and not nearly as unhealthy as you might think. Cooked badly, it's a soggy, indigestible mess, dripping with fat and oozing heart disease. There are two key things which you must get right. One is the oil you use and the other is the batter coating. Let's start with the oil Not so long ago fish and chips were cooked in beef dripping all over the UK as well as here in Australia. It's the ideal fat. It adds great flavor and reaches exactly the right cooking temperature for batter. It also raises cholesterol levels in a thought provoking way, and is difficult to keep fresh and 'clean' tasting. Which is why deep frying is now done in vegetable oil. And that's the problem. Caterers being what they are, many of them look to save money by using the cheapest oil. This is often unrefined canola or corn oil with a maximum cooking temperature of 320°F/155°C. After that it bursts into flames. But battered fish needs to cook at 370°F/185°C in order to quickly seal the batter and prevent oil penetrating the fish. So, lesson number one: use refined oil for deep frying. Any of the following are exceptionally suitable because of their high smoke point; safflower, soybean, sunflower, cottonseed and refined corn oil. Avoid peanut oil in case you strike someone with a nut allergy, but it belongs in that group. Now for the fish
Thick white fillets are best for deep frying, and they need to be battered in order to keep fat out and seal nutrients in. Effectively, the fillets cook in their own steam. Use my Basic Recipes: Batter, which is pretty much all purpose. One batch will coat 6 to 8 fillets of fish. You also need some cold milk, enough ordinary flour to lightly coat the fillets and some salt and pepper to season the flour. Start by soaking the fillets in the milk for about an hour. Less time is okay if you are in a hurry, but try to make it at least 15 minutes. This helps to sweeten the fish and also whitens and tenderizes the flesh. Drain and thoroughly dry the fish after this. Now dip the fillets in the sifted, seasoned, flour and give them an all-over coating, patting them between your palms to get rid of any excess. Make sure your oil is at the correct temperature for cooking and then, using tongs, dip each floured fillet into the batter and coat it thoroughly. Allow any excess batter to drain off the fillet and then lower it quickly into the pan. It will sink. When it rises to the surface, turn it over using tongs, having carefully studied my article on kitchen burns. :-) Cook for a further 1 minute only. Then take it out of the pan and drain it on kitchen paper. The fish will continue to cook until the batter crust is broken, so serve it as soon as possible for the freshest tasting result. |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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