House Battered Fish* Fingers Recipe
Make House Battered Fish* Fingers Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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House Battered Fish Fingers
Method
Preparation and Cooking
- 1
Prepare the Fish
Cut the white fish fillets into long strips, about 1 inch wide. Pat them dry with paper towels to remove excess moisture.
- 2
Make the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold sparkling water while mixing until you achieve a smooth, thick batter.
- 3
Heat the Oil
In a deep frying pan or pot, pour in the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- 4
Batter the Fish
Dip each fish strip into the batter, ensuring it is completely coated. Allow any excess batter to drip off.
- 5
Fry the Fish Fingers
Carefully place the battered fish fingers in the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes until golden brown and cooked through, turning occasionally for even cooking.
- 6
Drain and Serve
Once cooked, remove the fish fingers from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges and tartar sauce on the side.