Every great fish and chip shop has a master recipe, and this is ours. The technique of coating seafood in seasoned flour and frying it in hot oil is one of the oldest and most satisfying in the world. Done well, it produces a thin, crispy crust that shatters when you bite into it, revealing perfectly cooked seafood inside. The key variables are the temperature of the oil and not overcrowding the pan.
This technique works with fish fillets, calamari rings, prawns, scallops – essentially any seafood. Master it and you have a skill for life.
Master Recipe for Floured Fried Seafood
Serves 4
You'll need
- 600–800 g seafood of your choice (fish fillets, calamari rings, prawns, scallops)
- 1 cup plain flour
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (optional)
- vegetable or rice bran oil, for frying
- salt flakes, to season after frying
- lemon wedges, to serve
- tartare sauce or aioli, to serve
How to make it
Pat the seafood dry with paper towel – moisture is the enemy of crispiness. Combine the flour, salt, pepper and garlic powder (if using) in a shallow bowl. Toss the seafood in the seasoned flour in batches, shaking off any excess.
Pour enough oil into a large, deep frying pan or wok to come 3–4 cm up the sides. Heat over high heat until the oil reaches 180°C – a cube of bread should turn golden in about 15 seconds. Maintain this temperature throughout frying.
Fry the seafood in small batches (don't overcrowd the pan or the temperature will drop). Fish fillets: 3–4 minutes each side. Calamari rings: 1–2 minutes. Prawns: 2–3 minutes. Scallops: 1–2 minutes. Drain on paper towel, season immediately with salt flakes and serve with lemon wedges and your chosen sauce.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.