Who doesn’t love crumbed or battered fish from the fish shop now and then. What if I said you could leave out the bloated, gross feeling that happens afterwards?
Here it is:
Guilt free battered fish at last!
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- 600g fresh, white fish fillets. Around here I love Snapper, wild caught Barramundi or some reef cod. There are plenty of others around like flathead, blue eye, even whiting will work for this recipe.
- 4 tablespoons arrowroot/tapioca flour
- 2 eggs
- 1 lemon
- 4-5 tablespoons coconut oil for frying
- Clean the fillets free of bones and skin and slice evenly no more than 2.5cm /1 inch thick
- Heat the oil in a large frypan over high heat. I use the electric frypan.
- Zest the lemon into the flour with some salt and pepper
- Lightly beat the eggs in another bowl
- Dust the fish slices in the flour, shake excess off and dip into the beaten egg
- Slide the fish against the inside of the bowl to remove the excess and lay gently into the hot oil
- Cook until the batter changes colour around the edges
- Flip and continue cooking around a minute or two and remove to drain on a paper towel lined plate or tray.
Food With a Conscience http://www.foodwithaconscience.com.au/