Fish In Yeast Batter Recipe

Summary

Preparation Time40 MinCooking Time5 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Cod fillet/Haddock fillet1 1⁄2 Pound (700 Grams)
 Seasoned flour1⁄2 Cup (8 tbs) (To Dredge Fish)
For the yeast batter:
 Yeast1⁄2 Ounce (15 Grams)
 Castor sugar1 Pinch
 Milk mixed with water1⁄4 Pint, tepid (11/2 Deciliter)
 Plain flour3 Ounce (75 Grams)
 Salt1 Pinch

Nutrition Facts

Serving size

Calories 212 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 56.2 mg18.7%

Sodium 113 mg4.7%

Total Carbohydrates 21 g6.9%

Dietary Fiber 0.81 g3.3%

Sugars 0.2 g

Protein 23 g45.8%

Vitamin A 2.3% Vitamin C 2.2%

Calcium 4.3% Iron 5.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash the fish fillets and pat dry on paper toweling.
2. Using a sharp knife cut away the dark skin underneath, holding the fish from the tail end with salted fingers.
3. Slice the fillets into strips, removing the bones Set aside until ready to fry.
4. Season sifted flour with salt and pepper on a plate and set aside.

MAKING
5. In a small cup, dissolve the yeast and sugar in the warmed milk-water mixture.
6. Into a batter bowl, sift together the flour and salt.
7. Add the yeast mixture to it and whisk quickly until a wire whisk until the batter is
8. Smooth and free of lumps.
9. Cover batter with a cloth and keep in a warm place to ferment for 30-40 minutes until frothy.

FINALIZING
10. In a deep fat fryer or frying pan, heat 3 inches of oil.
11. Stir the batter to expel air bubbles.
12. Coat the fish strips with seasoned flour, shaking off the excess.
13. Then dip each into the batter allowing the excess to drip back into the bowl.
14. Drop into the hot oil.
15. Fry the fish goujons for about 5 turning with a slotted spoon until evenly golden and crisp.
16. Remove onto paper toweling and drain.
17. Keep the fried strips hot in a warm oven while you fry the remaining fish.

SERVING
18. Serve the fish accompanied by lemon wedges and or with tomato sauce.
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