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Traditional Fried Fish

Autumn 2002
200205017.jpg
food and drink

BY: Lucy Waverman

Use the batter as soon as the baking powder is added to ensure crispness. See tips below.

2 lbs (1 kg) halibut
Vegetable oil for deep frying
1 cup (250 mL) cold water
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) salt
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
Salt and freshly ground pepper

1.Cut fish into approximately 2 x 3-inch (5 x 7.5-cm) pieces.

2. Heat about 2 inches (5 cm) of oil in a wok or deep pot on high heat. Heat to 375°F (190°C) or until a cube of bread browns in 15 seconds.

3. Combine the water, 2 tbsp (25 mL) of oil and salt in a mixing bowl. Gradually whisk in 1 cup (250 mL) flour, reserving remaining 1/2 cup (125 mL). Stir in baking powder immediately prior to using, making sure that it is evenly blended.

4. Season remaining 1/2 cup (125 mL) flour with salt and pepper, and place on a plate. Dredge the fillets in the seasoned flour and dip them, one at a time, in the batter.

5. Drop fillets into the oil, cooking for 4 to 6 minutes, or until puffed and brown and fish is cooked. Drain fillets on paper towels. Serve with chips.

Serves 4


Deep-Frying Tips
If deep-frying is a technique you fear, remember these simple rules:

  • You don't need vast quantities of oil.
  • Use a deep pot or a wok filled one-third full of oil.
  • Balance the wok on a wok ring to prevent tipping.
  • Fry in small batches to keep the oil at a constant temperature.
  • Use a slotted spoon or strainer to remove the food and shake over the oil before draining on paper towels.
  • Well drained and fried at the proper temperature,  food does not absorb much oil.

What to Serve

LCBO#:633354
$15.95  
200205017.jpg
food and drink

Traditional Fried Fish

Autumn 2002

BY: Lucy Waverman

Use the batter as soon as the baking powder is added to ensure crispness. See tips below.

2 lbs (1 kg) halibut
Vegetable oil for deep frying
1 cup (250 mL) cold water
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) salt
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
Salt and freshly ground pepper

1.Cut fish into approximately 2 x 3-inch (5 x 7.5-cm) pieces.

2. Heat about 2 inches (5 cm) of oil in a wok or deep pot on high heat. Heat to 375°F (190°C) or until a cube of bread browns in 15 seconds.

3. Combine the water, 2 tbsp (25 mL) of oil and salt in a mixing bowl. Gradually whisk in 1 cup (250 mL) flour, reserving remaining 1/2 cup (125 mL). Stir in baking powder immediately prior to using, making sure that it is evenly blended.

4. Season remaining 1/2 cup (125 mL) flour with salt and pepper, and place on a plate. Dredge the fillets in the seasoned flour and dip them, one at a time, in the batter.

5. Drop fillets into the oil, cooking for 4 to 6 minutes, or until puffed and brown and fish is cooked. Drain fillets on paper towels. Serve with chips.

Serves 4


Deep-Frying Tips
If deep-frying is a technique you fear, remember these simple rules:

  • You don't need vast quantities of oil.
  • Use a deep pot or a wok filled one-third full of oil.
  • Balance the wok on a wok ring to prevent tipping.
  • Fry in small batches to keep the oil at a constant temperature.
  • Use a slotted spoon or strainer to remove the food and shake over the oil before draining on paper towels.
  • Well drained and fried at the proper temperature,  food does not absorb much oil.

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