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For 4 Portions
Ingredients
Method
Chef’s Tips
Use a spider when deep frying fish and fry directly in the fryer oil / tank.
Ensure you turn and move the fish around in the oil whilst frying.
For a thicker crust, try to lightly dust the haddock / fish fillets with corn flour before you drop this into the batter. Always season the batter.
Using aromatic ingredients such as onion seeds, garlic flakes, sesame seeds, fennel and or fennel pollen, finely chopped parsley, etc. will create another layer of flavour to the battered fish.
Always skim oil to catch debris and any loose food to keep oil free and clean.
Do not fry at excessive high temperatures, it a) is not necessary and b) encourages acrylamide production
Always drain fried products well after cooking – use a high grade absorbent paper towel is best advice.
Often, a further light dusting of seasoning is a discretionary consideration – it is after all comfort food at its best.
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