Shallow fried fish

    This isn't strictly my own recipe, I adapted it after the tragic loss of my deep fat fryer. This is a standard beer batter recipe modified to give a similar effect to deep fat frying using just a frying pan. It's excellent if you're craving some old school, homemade fish and chips, but don't necessarily have the required equipment.


    Derbyshire, England, UK
    9 people made this


    • 75g plain flour
    • 1 teaspoon baking powder
    • 1 pinch of salt
    • 1 pinch black pepper
    • 100ml pale ale
    • 300ml oil
    • 2 white fish fillets


    1. Sift the flour, baking powder, salt and pepper into a mixing bowl.
    2. Gradually add the ale, whisking continuously until the batter is smooth and free from lumps.
    3. Heat the oil on a high heat.
    4. Pat the fish dry with some kitchen paper and remove any stray bones.
    5. Put the fillets into the batter and turn them over a few times to make sure they are evenly coated.
    6. Check if the oil is hot enough by dropping half a teaspoon of batter into the pan. If the batter immediately rises to the surface and the oil bubbles all around it and it turns golden within sixty seconds the oil is hot enough to fry.
    7. Take one of the fillets and turn it over in the batter again and then holding it at either end, lay it flat in the hot oil, skin side up, then quickly do the same with the second fillet.
    8. Reduce the temperature a little and cook for 3 minutes.
    9. When the fillets are golden turn them over and cook until golden on the other side, a further 3 to 4 minutes.
    10. Remove the fish from the pan and drain on some kitchen paper before serving.

    See it on my blog

    Savagely refined

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