This is a homemade version of traditional British fried fish but with a twist as it’s served with a spicy mango slaw instead of chips. Use the batter as soon as the baking powder is added, to ensure crispness. We tried all three recommended fish and the haddock was our favourite.
If deep-frying is a technique you fear, remember these simple tips: You don’t need vast quantities of oil. Use a deep pot or a wok for your frying. Fry in small batches to keep the oil at a constant temperature. Use a slotted spoon or strainer to remove the food and shake over the pot of oil before draining on paper towels. Well drained and fried at the proper temperature, food does not absorb much oil.
2 lbs (1 kg) haddock, cod or halibut
Vegetable oil for deep-frying
1 cup cold water
2 tbsp vegetable oil
1 tsp kosher salt
1½ cups flour
1 tsp baking powder
Salt and freshly ground pepper
Spicy Mango Slaw:
4 cups slivered Napa cabbage
1 large mango, peeled and julienned
1 cup thinly sliced red onion
½ cup mint leaves, slivered
2 tsp finely chopped garlic
⅓ cup fresh lime juice
2 tsp finely chopped, seeded green chili (or to taste)
2 tbsp chopped coriander
2 tbsp fish sauce
2 tsp golden brown sugar
Cut fish into approximately 2 x 3-inch pieces.
Heat about 2 inches of oil in a wok or deep pot to 375°F or until a cube of bread turns brown in 15 seconds.
Combine cold water, oil and salt in a mixing bowl. Gradually whisk in 1 cup flour. Stir in baking powder immediately before using, making sure that it is evenly blended.
Season remaining ½ cup flour with salt and pepper and place on a plate. Dredge fillets in seasoned flour and dip them, 1 at a time, in the batter.
Drop fillets into hot oil, cooking for 5 to 7 minutes, or until puffed and brown and fish is cooked. Drain fillets on paper towels. Season with salt to taste.
Combine Napa cabbage, mango, onion and mint in bowl or on platter.
Whisk together dressing ingredients and toss with slaw just before serving. Serve fish directly on top of the slaw or on the side.