| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Fish |
4 |
Servings |
INGREDIENTS
| 8 |
|
Fillets sole |
|
|
Coarse grained salt |
| 1 |
c |
All-purpose flour |
| 1 |
pn |
Salt |
| 3 |
tb |
Olive oil |
| 3/4 |
c |
Cold water |
| 3 |
|
Xlarge eggs; whites only |
|
|
Salt |
|
|
Lemon wedges |
INSTRUCTIONS
BATTER
From: Joel.Ehrlich@salata.com (COLLECTION)
Date: 20 Jan 1995 14:51:10 -0000
Put the fillets of sole in a bowl of cold water with some coarse grained
salt. Set aside. Sift the flour into a large bowl. Add the salt. Blend
using a wooden spoon. Form a well in the middle of the flour. Pour the oil
into the well. Start mixing with the wooden spoon, incorporating some of
the flour. Add the water a little at a time to prevent lumps from forming
while you continue to mix the oil and flour. Let the batter rest for at
least an hour in a cool place after all the water has been incorporated.
Preheat the deep fat fryer. Line a serving dish with paper towels. Beat the
egg whites in a copper bowl until stiff. Gently fold the egg whites into
the batter using a rotating motion. Remove the fillets from the cold water.
Pat dry. Dip each fillet into the batter and then drop into the fryer. Cook
each fillet for about 1 minute. Remove from the fryer and place on the
paper towels in the serving dish. Once all the fillets have been cooked,
remove the paper towels. Sprinkle the fillets lightly with salt. Serve hot
with lemon wedges alongside.
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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