Fish in Yeast Batter from The Times Cookery Book by Katie Stewart
Using a yeast batter means that the coating on the fish will keep crisp after frying. It has a nice flavour too. Rinse the fish fillets and pat dry. Using a sharp knife cut away the dark skin under...
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Cooking tools:
- Chef's knife
- Cutting board
- Sifter
- Mixing bowl
- Kitchen towel
- Skillet
Ingredients
- pinch castor sugar
- ¼ pint (1½ dl) tepid mixed milk and water
- seasoned flour
- ½ oz (15 g) fresh yeast
- 1½ lb (700 g) cod or haddock fillet
- pinch salt
- 3 oz (75 g) plain flour
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