Fried battered fish is delicious when done well. No soggy batter for me thank you! This recipe will outrival any fish and chip shop, guaranteed. Served with roast potatoes and Maltese tomato piquant sauce.
Fish and chips of any kind is a traditional meal in many parts of the world including Britain, Australia, Malta and other Mediterranean countries. Not sure where the idea came from to batter fish, but whoever did, it sure was a great decision.
In Malta fish is served in many ways from baking in a few different ways, eating fish in a soup, lighlty frying without batter and even in stews. Frying it in batter is also another way we love to eat fish. My family used to either make the batter with egg and flour or my preferred version is using beer instead of beaten egg. Make sure the flour and beer are cold when you prepare the batter. The texture of the fried batter is much more crispy!
The fish I used was plaice but you could use any white fleshy fish you choose. My dad used to catch quite a lot of flathead when we were younger and this was what we used to fry. Just ask your fishmonger to fillet it for you if possible. I didn’t and it took me quite a while to fillet it myself..
I served my fish with roast potatoes and a traditional Maltese tomato piquant sauce.
- Battered fish:
- 4 pieces of filleted fish (I used plaice)
- 330 grams self raising flour
- 2½ teaspoons baking powder
- 440ml (1 can) beer
- Salt and pepper
- Vegetable oil for deep frying
- For the roast potatoes:
- 1.2kg medium sized potatoes, washed but not peeled, cut into quarters
- Olive oil
- Salt and pepper
- Tomato piquant sauce:
- 2 garlic cloves crushed
- 2 onions chopped
- 7 tomatoes chopped
- 1 tablespoon tomato paste
- 6-10 olives chopped
- 1 tablespoon capers
- 2 tablespoon vinegar
- Handful of parsley chopped
- Salt and pepper
- Olive oil
- Place your flour mixed with the baking powder and beer in the fridge for about 2 hours before starting to make your batter.
- Preheat oven to 200oC.
- Prepare your potatoes by placing them in a baking dish with olive oil and salt and pepper. If you feel like adding some herbs such as fennel seeds, thyme or oregano then also do this.
- I usually preboil the potatoes but didn't this time. Straight into the oven they went.
- Place in the oven and bake for 45 min to 1 hour.
- While your potatoes are in the oven prepare your piquant sauce first.
- In a frying pan with some olive oil, fry the garlic and onion for 5 minutes until softened.
- Add in the tomatoes and tomato paste and cook for about ten minutes.
- Add in all other ingredients and fry until the sauce is a thick consistency.
- Season with salt and pepper.
- Leave in the pan to keep warm on low heat.
- In a large frying pan or deep fryer add the vegetable oil. You need enough to cover half of your fish if not a little more. Place on medium heat. You need the temperature of the oil to be about 180oC. Not too hot, otherwise your batter will burn and over brown.
- Whisk your flour, baking powder, beer, and salt and pepper together to form a thick batter.
- Dip your fish pieces (one at a time) into the batter and make sure it is fully covered.
- Place in your hot pan with oil and make sure that the fish does not stick to the bottom. If it does lift gently with a spatula while frying.
- Fry on each side for about five minutes.
- Serve your fish with the roast potatoes and tomato sauce.