serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 litre vegetable oil, for deep-frying
- 180 ml ice-cold water
- 2 ice cubes
- 45 g self-raising flour
- 45 g cornflour
- 500 g whiting fillets or similar (try garfish), cut into 2-3 cm lengths and chilled
Instructions
Heat the oil in a wok or large saucepan over high heat until about 180˚C. When it’s hot enough, turn the heat down to maintain the temperature and make the batter.
Place the water and ice cubes in a largish mixing bowl. Add the flours and, using chopsticks, give the mix a bit of a swizzle, but don’t stir too vigorously as you want it to still be lumpy.
Dip the whiting fillets in the batter quickly, turn up the flame on the oil and quickly deep-fry the fillets until the batter is crisp. It's a good idea to fry up to six pieces or so at a time; scoop out the loose batter bits before adding more fish. Drain on paper towel and serve immediately with soy or other dipping sauces.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
