Ingredients to make Dough to fry fish:
- 1/2 kg flour
- 2 tablespoons of yeast (or 2 sachets of those sold in pastry boxes),
- siphon
- 1 pinch of salt.
How to make Fish Fry Batter:
- You place the flour in a container (for example, porcelain or plastic) and on it the two spoons of yeast (I have done both with the baker’s yeast and with the pastry yeast, which is finer), you also add the salt. You mix everything well.
- You begin to pour the siphon into that mixture, stirring it continuously (to see if I can explain to myself how much siphon you should pour, since it depends on the quality of the flour: you are doing tests very often as you add the siphon little by little.
- You make the tests with the spoon that you are stirring: you take the paste and let it drain, at first it will be a lump that will not come off the spoon, little by little it will lighten and, when the dough slowly drains from the spoon – still It is difficult for it to detach and fall, it slips but it seems that it wants to stay together-, well, at this moment the dough is ready. Leave it to temper for an hour and you will see that the dough has increased its volume a lot due to fermentation.
- Take the squid, the prawns, the hake or the cod, whatever you want, dip it in this batter and transfer it directly to a fryer or frying pan with plenty of oil (here you will notice if the pasta is well cooked as it will want to drain from the food that you have battered but it will be difficult for him to do it.
- Well, now you fry it more or less to your liking.
- There are some people who add coloring to that dough from the paellas that I say; the fried food is darker in color, not so whitish.
- Others make it with beer instead of siphon. I have tried all the ways and the one above is the one I like the most.
