INGREDIENTS

INSTRUCTIONS

Note: See the Bayou Blast - {Emerils Creole Seasoning}, Fried Vinegar
Chips and Tartar Sauce recipes which are included in this collection.
In a medium bowl, whisk together beer, eggs, 2 1/2 cups of the flour,
baking powder, salt and white pepper until thick, frothy and
thoroughly blended. Combine remaining 1/2 cup flour with 1 teaspoon  of
the Bayou Blast in another bowl. Dust fillets with the remaining
Creole seasoning; cut each fillet in half crosswise. Dredge each half
in seasoned flour. Meanwhile, heat oil in a large deep fryer or heavy
pot to 365 degrees. If you are making the chips, fry them once before
frying fish, and remove to cool. Turn up heat to high, and test to
make sure it is hot before frying fish. Dip each piece of fish
completely in beer batter and shake off any excess. Place in hot oil
and fry, turning each piece once or twice, until puffed, crispy and
golden-brown, about 10 minutes; do this in several batches, if
necessary. Keep each batch warm in the oven while you prepare the  next
and finish frying the chips. For each serving, serve 2 halves of  fish
with Fried Vinegar Chips and several spoonfuls of Tartar Sauce.  This
recipe yields 4 servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-005 broadcast
01-24-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  02-26-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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