Guess where we ate these crispy yummies

IMG_3988at the gardens, wish it was the sea-side, but alas no the gardens it was. A great friend of mine surprised me by arriving on my doorsteps early in the morning, is 10:30 am early?, I know I know, it wasn’t that early but 10:30 for me is quite early… The house was in a mess, don’t even bother asking about the kitchen. So I needed to find something quick to make and ship us out of the house for a picnic!

IMG_3987These hoki fillets were crispy and fantastic, I served them with hot chips. Yum yum… Oooh and not forgetting tomato sauce. 

IMG_3992Most fish batters always use beer for crispness, an alternative is sparkling mineral water, you’ll find it at your local supermarket in the fizzy drinks section. It looks like sprite, clear and bubbly. For extra crispness I coated the hoki at the end with panko breadcrumbs.

IMG_3990Keep the hoki fillets thin, it will cook faster and absorb less oil, the more time its in the oil, the more oil it will absorb, makes sense?

So now you’ve got all the pointers start frying 🙂

Battered Hoki Fillets
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 cup cornflour
  2. 1 cup self-rising flour
  3. 1 cup sparkling mineral water (or soda water)
  4. salt and black pepper
  5. 14-16 pieces small hoki fillets
  6. panko breadcrumbs (for coating)
Instructions
  1. Whisk together the cornflour and self-rising flour. Add salt and black pepper, then add the sparkling mineral water. If your batter is too thick add more mineral water. Dip the hoki into the batter. This is the tricky part, you'll want your hoki to be evenly coated. Then coat in breadcrumbs. Deep fry in preheated oil.
Notes
  1. Make sure the oil is not too hot, or your hoki will end up not being cooked properly.
Adapted from Taste Magazine
Adapted from Taste Magazine
Madz's Kitchen http://www.madzskitchen.com/