There are many ways of preparing batter.
Some batter may end up being soggy, tasteless or too diluted.
Here’s a simple method with the end result so crisp and light using self raising flour.
3 slices fresh Threadfin fillet
3/4 cup self raising flour
3/4 cup milk
Half cup water (increased to 3/4 cup if the batter is too thick)
1/2 teaspoon Baking Powder
3/4 teaspoon Lawry’s Seasoned Salt
1/2 tablespoon grounded white pepper
3/4 teaspoon garlic powder
1 teaspoon coarse sugar
Whisk together all the ingredients in a mixing bowl until smooth paste.
Leave it for about 15minutes before deep frying.
Heat wok with sufficient cooking oil to cover the fish.
Coat each fish fillet with the batter and deep fry until both sides turned golden brown.
Drain on paper hand towel and served with your own desired salad.
Factors to consider for crispiness.
- Cooking oil
- Wok used
- Temperature of stove
For more dishes using different types of fish, check out here.