| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
English |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish fillets |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1/4 |
c |
Flour |
| 1 |
|
Egg, slightly beaten |
| 1/3 |
c |
Whole milk |
| 1/3 |
c |
Flour |
|
|
Vinegar to taste |
| 2 |
|
Potatoes |
|
|
Water |
|
|
Salt to taste |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: Fri, 16 Jun 1995
21:11:45 GMT Thaw the fish if frozen. Prepare the "Chips" first: Peel
the potatoes. Cut into 5/8"-3/4" thick strips. Soak in cold water for
10 minutes. Drain. Soak in fresh cold water for another 20 minutes.
Drain. Pat dry with paper towels. Deep fry until brown and done
inside (8-10 minutes). Drain. Sprinkle with salt to taste. Keep warm
(250 degrees) while preparing the fish. Cut the fish into serving
size pieces. Pat dry with paper towels. Sprinkle with salt and
pepper. Dip in the first measure of flour. Mix the egg, milk and the
second measure of flour together in a shallow dish. Dip the floured
fish into this batter. Deep fry until done (about 3 minutes). Drain.
Serve hot along with the chips and vinegar to sprinkle as desired.
REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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