The Flake Factor
The fish is the star. It should be moist and pull apart in clean, white flakes. If the fish is dry or has a 'fishy' smell, it is not fresh. Common choices like dory or sea bass work well, provided they are not overcooked inside their golden armor.
Golden Crust
The batter should be a crisp shell that protects the fish. It should not be thick and doughy. A light, airy batter, often achieved with soda water or beer, is the goal. If the bottom of the fish is soaking in a pool of oil, the oil temperature was too low.
Quick answers
- What kind of chips are best?
- Thick-cut steak fries are traditional, but many Singaporeans love thin, crispy shoestring fries. The most important thing is that they are served hot and salted.
- What is the best sauce?
- Tartar sauce is the classic pairing. The acidity from the capers and lemon helps cut through the fried richness. Some people also swear by a splash of malt vinegar.