A very easy recipe for every day; it will take you less than 20’ to make the batter and fry the fish. And your kitchen will miraculously not smell of fish!
4 fresh, Greek aquaculture sea bream filets
200 ml olive oil for the frying
For the batter:
50 gr all-purpose flour
50 gr corn flour
½ tsp baking powder
100 ml ice-cold water
2 cloves garlic, crushed
1 tbsp parsley, finely chopped
1 tbsp white vinegar
Salt & pepper
1. Prepare the batter
Place all the ingredients for the batter in a bowl and mix them all together with a spoon or using your hands.
Note: the reason the water needs to be ice-cold is because it discourages the formation of gluten when mixed with the flour which results in a lighter batter.
2. Cover the filets in batter
Put the filets in the batter and makes sure they are covered well on both sides.
3. Frying the filets
In a large frying pan heat the olive oil until its temperature is approx. 160C (at this point you will notice the surface of the olive oil begin to wrinkle). Carefully place two filets in the oil (or as many as comfortably fit, we don’t want a tight squeeze), skin-side down.
If the oil seems too hot in the process, turn the heat down. Using tongs, turn the filets over after 3-4 minutes, when the batter on the skin-side of the fish has turned golden. The other side will need another 3,5 minutes, depending of course on the temperature of the oil. If the color is right sooner – golden- remove the filets with the tongs, place them on dish on top of a sheet of absorbent kitchen towel, and repeat with the remaining filets.
These fried fish filets go very well with homemade mayonnaise or tartar sauce. Serve them with potato salad or any other salad on the side.