Chinese-style battered sea bass
Item 1 of 1
Galton Blackiston's sea bass recipe shows how deep frying the fish in a protective casing of batter makes for deliciously moist flesh - the sea bass fillet steams as the batter cooks. Using finely textured cornflour and carbonated beer and water makes for a particularly crisp, light finish. This is a wonderful seafood starter that's quick to make for any meal.
First published in 2015
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Ingredients
Metric
Imperial
Sea Bass
- 2 sea bass fillets, pin-boned and cut in half on the diagonal
- 50g of cornflour
- 100g of plain flour
- 100ml of lager beer
- 50ml of sparkling water
- 1 dash of sweet chilli sauce
- 1 dash of soy sauce
- vegetable oil
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Combine the cornflour and plain flour in a bowl and whisk in the lager. Add just enough sparkling water to make a batter with a smooth consistency
- 50g of cornflour
- 100g of plain flour
- 100ml of lager beer
- 50ml of sparkling water
2
Heat the vegetable oil in a deep heavy-based saucepan until a breadcrumb sizzles and browns when dropped in it
- vegetable oil
3
Dip each individual piece of sea bass into the batter, and place directly into the hot oil (you may need to do this in batches. Hot oil can be dangerous so do not leave the pan unattended). Cook for six minutes, remove with a slotted spoon and place onto kitchen roll to drain
- 2 sea bass fillets, pin boes removed, cut in half on the diagonal
4
Serve with sweet chilli sauce and soy sauce
- 1 dash of sweet chilli sauce, to serve
- 1 dash of soy sauce, to serve
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