Most types of white fish fillets can be deep fried as well as small whole fish like whitebait.
The fish should not be thicker than 1 inch so that the fish and the batter cook in the same time.
Corn oil is a good oil to use as it will reach a high temperature without smoking.
Use a large heavy chip pan with a close fitting lid available in case of fire.
Never fill the pan more than a third full of oil.
For the batter:
4 fl oz / 125ml milk or water
2 oz / 50g grated apple
4 oz / 100g gluten free flour mix
2 tablespoons olive oil
pinch salt to taste
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
Beat the apple to a pureé with the egg, oliveoil and milk. This is best done in a liquidiser.
Mix all the dry ingredients together.
Fold the dry ingredients into the liquid ingredients to make a stickybatter.
Heat the frying oil to between 180°C and 190°C, 350°Fand 380°F.
Use a fat thermometer or drop in a raw potato chip. It should bubble steadily if the temperature is correct.
Dip the pieces of fish in the batter to ensure that all the fish is covered and then lower gently into the hot oil.
Do not put in more fish than you can see separately at the same time.
Cook until golden brown.
Lift the fish out with a perforated spoon and drain briefly before serving.
Do not cook too long before serving as the batter may lose its crispness.
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