- 500g white fish fillets (like flake/boneless fillet, redfish or flathead)
- 75g (1/2 cup) plain flour
- 75g (1/2 cup) cornflour
- 1/2 teaspoon baking powder
- 1 egg yolk, lightly whisked
- 185mls (3/4 cup) soda water
- Canola oil or vegetable oil, for deep-frying
- 120g green beans, topped, tailed
- 1 small tub ready-made coleslaw
- 1 lemon, cut into thick wedges
- Step 1Remove any visible bones from fish and cut fish into large pieces.
- Step 2Sift plain flour, cornflour and baking powder into a large bowl and make a well in the centre. Use a wooden spoon to quickly stir in egg yolk and soda water until just combined.
- Step 3Pour enough canola or vegetable oil into a deep-fryer or large saucepan to come half-way up the sides. Heat oil over medium-high heat until a little batter dropped into the oil immediately sizzles and rises to the surface.
- Step 4Lightly coat beans in batter and deep-fry in preheated oil for 2-3 minutes or until crisp. Use a slotted spoon to remove beans from oil and drain on paper towel. Keep warm.
- Step 5Lightly coat fish in batter and deep-fry for 2-4 minutes or until pale golden, crisp and cooked through. (Cook in 2 batches if necessary.) Remove fish from oil and drain on paper towel. Serve fish with the beans, coleslaw and lemon wedges.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Serve with homemade coleslaw. Use leftover egg white in scrambled eggs or omelettes. Use leftover soda water in fruit cocktail drinks.
Variation: Crisp fish bites & beans for the kids: cut the fish fillets into bite-size pieces before coating in batter. Serve with tomato sauce.
- Author: Annette Forrest
- Publication: Australian Good Taste