The batter on this fish is very light and crunchy. I used flounder fillets that are sliced in smaller pieces but any kind of fish can also be cooked this way. If the fish fillets you have are thick, slice them thinner.
Mix the batter as follows:
- 1/2 cup flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. MSG (optional)
- 1/2 tsp. black pepper
- 1/2 cup cold water
Dip each fish piece in the batter and drop in hot oil, preferably 350° F for deep-frying. They are done when the fish pieces float and the batter turns light brown.
This batter can also be used to deep-fry vegetables like carrot sticks, zucchini or even Julienned potatoes. Similar to Tempura. This is the same recipe as Butterfly Shrimp’s batter.
A good accompaniment or sauce with this is Escabeche.
Kusina ni Norie 
You must be logged in to post a comment.