Deep Frying Fish
Many types of fish may be deep fried, usually coated to protect the flesh and prevent the fish from absorbing too much fat. The type of coating used will depend on your preference, but can include batter, egg-and-breadcrumb, seasoned flour or oatmeal.
Use for:
* Fillets
* Sprats
* Smelts
* Sardines
* Whitebait
Method
Use a good quality oil (olive or vegetable), and heat to a temperature of 180ºC/ 350ºF. This temperature will ensure that the coating immediately forms a seal around the fish, allowing it to become crisp whilst the flesh steams.
Fry only a few pieces at a time (overcrowding the pan will lower the temperature of the oil) until the coating is crisp and golden.
Cooking should take about 5 minutes, although small fish such as whitebait will only take 1-2 minutes. Drain the pieces on absorbent kitchen paper before serving.
