How to Fry Fish

Cook Time 30 minutes

Servings makes 12 scallops 

Ingredients

White flaking fish

300g plain flour, plus extra for dusting 

2 tsp baking powder

1 tsp salt 

1 tsp garlic powder

700ml sparkling water, icy cold

Safflower oil, for frying

Salt, to season

Tartar Sauce, to serving 

Lemon wedges, to serve

Method

Start by flouring the fish. Shake off excess and put aside.

Fill a large deep-sided pot, half way with oil and heat on medium-high heat. Oil should reach 180°C or if the oil rapidly bubbles around a submerged wooden spoon, the oil is ready for frying.

While oil heats, mix the flour, baking powder, salt and garlic powder in a large bowl. Whisk the cold sparkling water into the flour mix and ensure the mixture has no lumps. The texture should resemble thickened cream.

Working quickly, evenly dip the flour-coated fish into the batter and shake excess off. Place in oil to deep fry.

Fry for 5-7 minutes until deep golden brown and the fish is cooked through.

Drain on a paper towel and season with salt. Serve with tartar sauce and lemon wedges.