Shark, Whiting, Garfish, Flathead, Snapper, Mulloway, Trevally and definitely Coral Trout
Wok or Deep Pan
- 1 cup of water or beer
- 2 eggs
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon corn flour
- 1 1/2 cup plain flour
Deepfried fish would have to one of the most easiest ways in cooking fish. The coating of batter effectively creates a skin which traps all the flavours and taste of the fish meat you are frying, and if prepared correctly, the batter can literally melt in your mouth. I suggest that you also skin the fillets you are using, as a skinned fillet also enhances the flavour of the meat.
Deepfried fish needs to be coated with batter before cooking. It is very important that the temperature of the oil should be kept constant between 180°C to 190°C. To check the temperature of the hot oil, simply drop a little batter into it. If the oil is hot enough, the batter will instantly come to the top of the oil and start bubbling and cooking. If the batter sinks, the oils is too cold. I recommend you using a wok, as a wok provides an initial shallow base which for the surface area reduces the amount of oil you need to use to deep fry.
Beat the water and eggs and add the oil, salt and pepper. Gradually add the corn flour and plain flour, beating constantly as you do so. Let the batter sit for at least 1 hour before using.
When ready, heat the oil to 180°C - 190°C and check the temperature as discussed above. Dry your fish fillets completely, dust them with flour and then dip them into the batter. Wipe off any excess batter on the edge of the bowl, then gently and carefully slip the battered fish into the hot oil, taking care not to splash yourself.
Cook for between 5 and 10 minutes, where 5 minutes is for small fillets, and 10 minutes for larger, thicker fillets. I had Coral Trout cooked this way some time ago up in the Northern Territory, and this is reason enough for me to go back up there, catch Coral Trout, cook it and eat it !!
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