| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Seafood |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Of vegetable oil |
| 6 |
c |
Thinly sliced unpeeled red potatoes |
| 1 |
|
(12-ounce) bottle of beer |
| 2 |
lg |
Eggs |
| 3 |
c |
Flour,; in all |
| 1 |
ts |
Baking powder |
|
|
Salt and pepper |
|
|
Essence |
| 4 |
|
(6-ounce) white fish fillets, such as scrod, haddock; cut in hal |
| 2 |
tb |
White vinegar |
| 3 |
|
Whole grilled green onions |
| 1 |
tb |
Brunoise red peppers |
| 1 |
tb |
Brunoise yellow peppers |
INSTRUCTIONS
In a large skillet, heat the vegetable oil. When the oil is hot, add the
potatoes, separating the slices with a spoon and fry for 2 minutes. Reduce
the heat and fry for 3 minutes, stirring constantly. Remove the chips and
drain on a paper-lined baking sheet pan. Allow the potatoes to cool
completely, about 10 minutes, set aside. In a mixing bowl, combine the
beer, eggs, 2 1/2 cups of the flour, and baking powder. Whisk the mixture
until the batter is smooth. Season with salt and pepper. Season the fillets
and remaining flour with Essence. Dredge the fillets in the flour. Turn up
the heat to the oil. Dip each piece of fish into the beer batter, covering
the fish completely. Shake off any excess batter and place the fish in the
hot oil. Fry the fish in two batches, for about 4-5 minutes on each side,
or until the fish is crispy. Remove the fish from the oil and drain on a
paper-lined plate. Season the fish with salt and pepper. Set the fish aside
in warm oven. Add the cooled potatoes to the hot oil and fry until the
chips are crisp and golden, about 4 minutes. Remove the potatoes from the
oil and drain on a paper-lined plate. Place the potatoes in a mixing bowl
and toss with the vinegar, salt and pepper.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2411
Posted to MC-Recipe Digest V1 #283
Date: Thu, 7 Nov 1996 08:32:21 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Many folks want to serve God, but only as advisers”