| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
English |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish fillets |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Flour |
| 1 |
|
Egg; slightly beaten |
| 1/3 |
c |
Whole milk |
| 1/3 |
c |
Flour |
|
|
Vinegar to taste |
| 2 |
md |
Potatoes |
|
|
Water |
|
|
Salt to taste |
INSTRUCTIONS
FISH
CHIPS
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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