Wednesday 24 February 2010

Battered Cod/Calamari

After a few weeks of experimentation, I've decided that a 50/50 mix of tapioca and potato starch works the best. Also, instead of fish, try calamari rings (cook a few at a time in several batches--as many as will fit side by side in the pan at a time).

  • One piece of cod fish per person
  • two tbsp cornflour
  • 1 egg
  • ~ 1/2 cup of potato & ~ 1/2 cup tapioca starch
  • oil for frying (about 1cm deep in the pan)--rice bran oil works particularly well
  1. Place about 1cm of oil in a good quality non-stick pan and heat
  2. Break one egg into a large serving plate, mix the cornflour into the egg with the back of a fork until there are no lumps
  3. In another large serving plate, spread out potato & tapioca starch--mix together with a fork
  4. Test to see that the oil is hot enough for shallow frying [every now and again, dip the end of a wooden chopstick into the oil, when it starts bubbling up around it, move to the next step].
  5. Take one piece of fish and wipe both sided in the egg/cornflour mix until well covered
  6. Now drop this piece of fish into the other dish with the dry starch mix. Turn over a couple of times until evenly covered.
  7. Carefully lower into the pan.
  8. Repeat steps 5 to 7 until all pieces of fish are in the pan.
  9. Remove each piece of fish when it's brown on both sides, and add another if you still have some pieces to go.

No comments: