Chinese-style battered sea bass

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

Ingredients

Metric

Imperial

Sea Bass

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
4
Serve with sweet chilli sauce and soy sauce
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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