Recipe Ingredient
- 300g fish fillet, skin removed
- A dash of salt and pepper
- Enough oil for deep-frying
- Batter
- 60g self-raising flour
- 100g rice flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, lightly beaten
- 1 ½ cups chilled ice-cream soda
Instructions
- Cut fish fillet into finger-sized pieces. Lightly season with salt and pepper.
- Combine self-raising flour in a large mixing bowl, add in rice flour, salt and pepper. Make a well in the centre and add egg and chilled soda water. Mix well with a balloon whisk into a smooth batter. (Add a little chilled water, if necessary.)
- Heat wok with enough oil. Coat fish slices with a little flour. Shake off excess flour, then dip the slices into batter. Allow excess batter to drain off, then put into the hot oil over medium-high heat.
- Deep-fry the fish slices in batches until golden and crispy. Remove and drain oil. Serve the crispy fish slices with chilli sauce immediately.
