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Crispy fried fillet of line fish

Ingredients 9
Servings 4


  • 1
    linefish, filleted
  • 60
    cake or all purpose flour
  • salt
  • 60
  • 1
    extra-large egg
  • 15
    sunflower oil
  • 45
  • 5
    baking powder
  • 125
    sunflower oil for shallow frying


1. Wash pieces of fish (1,5 cm thick and 10 cm wide) under cold running water and pat them completely dry with absorbent paper. 2. Lightly dust fish with flour, shake to remove excess and season with salt. This first flouring helps the batter to cling better. 3. Sift remaining cake flour and cornflour together into a bowl and make a well in the centre. 4. Whisk egg until frothy, add oil and whisk again for a second or two. 5. Slowly pour egg and oil mixture into flour, drawing it in from the sides as you work, using a fork. 6. Whisk thoroughly to remove all lumps. 7. Gradually add water and mix to a light creamy consistency. It is difficult to say exactly how much water you will need, as the quality of flour varies. 8. Lastly, whisk in baking powder (mixing with the liquids will activate it immediately). 9. Dip fish into batter and allow all excess to drip off; it should be thinly coated. 10. When oil (1 cm deep) is hot but not smoking, slip the coated fish into the oil with a fish slice. Keep slices well apart, so that they are easier to manipulate when turning. 11 Fry for about 1 to 2 minutes a side, depending on thickness of slices. They should be golden brown and the batter puffed up and crisp. 12. Remove fish and place, well apart, on crumpled brown paper on a flat dish or tray in the oven at 160 ºC until ready to serve (this should be as soon as possible). Fish is at its very best when freshly fried.

Read more on: fish/seafood  |  shallow-fry

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