The most popular kind of fish used is a cod or haddock. You can also use some kinds of fish except for freshwater fishes like Catfish, Salmon, Trout etc. The regular Titus, Shawa and kote which is common to Africans from the western region can also be used.
Quick preparation steps
- 4 x 175g of fish ( defrost fish, wash thoroughly, cut the head off then cut fish open vertically from the top, remove bones, wash till clean and leave aside)
- Flour 225g for dough and 150g for coating the fish or dusting
- A pinch of salt, 3/4 table spoon of chilli, 2 tablespoon of vinegar, 1 table spoon of food colouring (optional), 1 teaspoon of baking powder
- 1 seasoning cube e.g knor or maggi, 1 teaspoon of parsley leaves or thyme, chopped garlic, chopped onions, chopped ginger,
- 1/2 a litre of Soda water or sparkling water,
- 2 litre of oil.
Procedure: How to make the Batter.
- Pour flour in a large bowl
- Add vinegar
- Add food colouring (the food colouring is to give it that perfect deep golden yellow colour),
- Add baking powder,
- Add chilli, salt, garlic, ginger, parsley or thyme, onions, seasoning cube
- Add enough soda or sparkling water to mix the dough. Pour water gradually and mix till it becomes creamy, not pasty, not watery.....but creamy!.
- The best way to get an effective creamy dough is to mix using a hand blender, whisk, hand mixer (like the ones used for cakes), or a wooden spoon. Which ever utensil you use mix thoroughly.
Heat oil on 190degrees for 5 minutes in a large frying pan. Make sure the oil is enough for the fish to swim in it.
- Deep fish in flour till its fully coated.
- Holding by the tail, deep fish in creamy batter till it becomes fully coated.
- Gradually deep into the frying oil still holding by the tail.
- As you gradually put the fish in frying oil, the fish would absorb the oil and as it rises to the tail, drop in the oil. ( that way the oil would not wash away the batter from the fish).
- Leave fish to fry till its golden brown..then its ready!