Crisp fried fish fillet
Crispy, golden fried fish made with a light and airy batter - a classic fish dish that’s quick to prepare and perfect served with fresh lemon wedges.
Updated : 15 October, 2025
Easy
About 20 min.
Ingredients
1
Fish fillet
as needed
Vegetable oil
1
Lemon
4 tablespoon
Flour
4 tablespoon
Corn flour
to taste
Salt
to taste
Ground black pepper
330 milliliters
Mineral water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Trim, halve, and bone the fish to prepare it for frying.
Step 2
To make the batter, combine the flour and cornflour in a large mixing bowl, seasoning generously with salt and freshly ground black pepper. Gradually whisk in enough water to create a smooth batter with the consistency of double cream - you may not need all the water.
Step 3
Heat the oil in a deep, heavy-based frying pan over medium-high heat until the surface begins to shimmer. Test the temperature by drizzling a little batter into the oil - it should sizzle immediately and turn golden brown.
Step 4
Once the oil is ready, stir the batter again, dip the plaice pieces into it, and gently lower them into the hot oil. Fry for 3-4 minutes, depending on the size of the fish, until crisp and golden brown.
Step 5
Carefully remove the fish using a slotted spoon and drain on kitchen paper to remove any excess oil.
Step 6
Serve immediately while hot, accompanied by wedges of fresh lemon for squeezing over the top.