This Traditional, yet Simple and Delicious Batter, is crispy and bursting with flavour. A perfect way to add a different take to your regular Fish Meal on your menu planner.
Living in South Africa, We are so very Blessed to get a wide variety of fresh fish, directly from our oceans. More especially, if you live along the coastal regions of South Africa. Growing up on the East Coast of South Africa, fish almost always featured on our family menu. Be it Battered Fish, Fish Curry, Crumbed Fish, Grilled/Baked Fish.
The beautiful city of Cape Town, is also renowned for their fresh, Atlantic ocean, seafood produce. If you are an international Tourist, or like myself a LOCAL TOURIST in my own country, you would by now know this, if you are ever in CAPE TOWN, you simply have to try ‘HOUT BAY’S’ – FISH AND CHIPS’. While family like mine back down along the East Coast, make a MEAN FISH CURRY, CAPETONIANS ON THE OTHER HAND, make THE BEST Battered Fish and Chips. The 2 most famous of restaurants in Hout Bay to try this Fish and Chips, would be SNOEKIES and FISH ON THE ROCKS. There has always been a divide among people, as to WHICH of these 2 establishments make the BATTERED FISH best. For me Personally, My heart lies with SNOEKIES. From day 1 that I tried their Battered Fish and Chips, I was “HOOKED”?.
So until You get yourself some of our SOUTH AFRICAN FAMOUS FISH AND CHIPS, I share with you MY PERSONAL Favourite BATTERED FISH recipe. A Shout Out to you RUBINA ALLIE??. I do hope you and all my lovelies reading this, Give this battered fish recipe a try and ENJOY.
Look forward to hearing from you all…
HAPPY BATTERED FISH making, LOVE
Traditional South African Battered Fish
Author: Foodeva Marsay (@foodeva_marsay)
6-8 White Fish Fillets
1 and 1/2 Cup All-Pupose Flour
2 teaspoon Baking Powder
Salt (+/- 1 teaspoon)
1 Egg Beaten (Large or Extra Large)
1/2 teaspoon Crushed Black Pepper
8 Tablespoon Lemon Juice
1/4 teaspoon Turmeric Powder(optional)
Chillie Flakes and Dried Herbs (OPTIONAL)
COLD WATER for making up Batter.
? Pat Dry the Fish Fillets.
? Season fish lightly with Salt and Pepper if preferred, perfectly fine without as well.
? Add all the batter ingredients to a mixing bowl, and using Cold Water, slowly add to make a sticky yet smooth batter.
? Heat about 1 cup of oil in a large frying pan on medium/high setting, and when batter is dropped in should bubble immediately.
? Now gently dip the Patted dry, fish fillets, into the prepared batter, and turn around coating well.
? Carefully lower the battered fish fillets into the hot oil, and fry for 6-8 minutes on each side.
? When Done, remove the battered fish using a slotted spoon. Drain off excess oil and place onto Kitchen paper towels to absorb excess oil.
? Best ENJOYED, Served Immediately. You can opt to serve with homemade french fries, or like I do with a Garden Salad and caramelised sweetcorn. (You can find my caramelised sweetcorn recipe shared on my Facebook Page or Instagram Gallery).
NOTES BY FOODEVA MARSAY
- Take care not to over fry the fish, as it may get too stiff.
- If the batter is browning too quick, remove the pan off the heat, or lower heat.
- Turmeric, Chillie flakes or dried herbs make for a lovely end result, but are all optional. I use the turmeric as I like the tinge of yellow that is present in the end product.
- Batter for Fish works best with Firm White Fish. Traditional South African Fish and Chips, makes use of HAKE Fillets, but you can use any Type of White Fish you prefer.
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