Crispy fish pieces

Ingredients for 6 servings:

• 120 g flour
• 1 pinch of salt
• 1 egg(s), beaten
• 1 tbsp extra virgin olive oil
• 150 ml water
• 600 g fish fillet(s), firm, white, e.g. pollock fillet or cod
• Oil (sunflower oil), for frying
• 2 lemons, in wedges, to serve

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fried in batter

Put the flour and salt in a mixing bowl. Make a well in the center and add the egg and olive oil. Gradually work in the flour from the sides and add enough water to form a smooth batter. Cut the fish into bite-sized pieces (about 2cm long and 5cm wide) and lightly dust with flour. Heat sunflower oil in a deep fryer or large saucepan to 180 degrees Celsius (a cube of bread will brown in it in 30 seconds). Insert a toothpick into each piece of fish. Quickly dip the fish pieces in the batter and fry in batches in the hot oil for about 5 minutes. Remove from the oil and drain on kitchen paper. Keep warm in the oven while the remaining fish pieces are frying. Serve hot with lemon wedges.