Directions:
- NOTE: IF USING SELF-RISING FLOUR - REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA - AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
- THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be as salty as the ocean ).
- POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
- MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
- INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
- REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
- DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
- DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
- ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments - tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
- SERVE and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.41 Kcal (1170 kJ) | ||
| Calories from fat | 23.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 4% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 1106.8mg | 46% | |
| Potassium | 511.04mg | 11% | |
| Total Carbs | 39.95g | 13% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 21.32g | 43% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 111.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 127.81 Kcal (535 kJ) | ||
| Calories from fat | 10.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 4% | |
|---|---|---|---|
| Cholesterol | 18.61mg | 14% | |
| Sodium | 506.28mg | 46% | |
| Potassium | 233.76mg | 11% | |
| Total Carbs | 18.28g | 13% | |
| Sugars | 0.22g | 2% | |
| Dietary Fiber | 0.7g | 6% | |
| Protein | 9.75g | 43% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.7mg | 9% | |
| Calcium | 51.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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