Most restaurants use Dory instead of Cod as it’s more economical. I’m using Dory too as I find it a waste to deep-fry the Cod fish as it's very expensive in S'pore.
- To get rid of the “muddy” taste of Dory, simply soak the fillet in salt water.
- I’d usually add either Beer or Soda to the batter to make it light & crispy. But when I run out of these like today, I’d substitute it with icy water. Ice-cold water is what I’d use when making the Japanese Tempura. It works like magic! Add couple of ice-cubes to aid whisking the batter to a smooth texture.
1 Dory fillet
½ cup Self-raising flour
½ tbsp Corn flour
1 tsp Cooking oil
½ tsp Salt
½ tsp Pepper
Water for batter
Oil for deep-frying
Corn flour for coating
Mixed vegetables (buttered)
- Soak Dory in salt water for at least 30 mins. Drain & pat dry. Season with pinch of salt/pepper.
- Mix self-raising & corn flour, oil, salt & pepper. Beat egg & pour half into flour mixture.
- Add ice water & cubes slowly & whisk into a smooth batter. Adjust water accordingly.
- Heat oil. Ensure oil is hot enough for deep-frying by sticking your chopsticks into wok. Temperature is right when you see bubbles.
- Deep fry the fries till golden brown, leaving 1 behind for testing the batter. Drain & set aside. Meanwhile, steam or microwave the mixed vegetables & add butter for flavour.
- Tip: Test out to see if you’re happy with the batter by coating 1 french fries with corn flour, then dip into batter to deep-fry.
- If you’re satisfied, do the same with the Dory fillet. For that extra crisp, I’d always adopt the Chinese way of returning the food into hot oil for a quick dip just before serving! Viola, the result is a light & crispy seafood dish to go with your sides!
Check out my Fluffy Beer Battered Prawns Recipe, which is featured @ OpenRice S'pore & OMY-食天堂Eat!