| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Vegetables |
|
Essnce05 |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Beer |
| 2 |
|
Eggs |
| 3 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground white pepper |
| 1 |
tb |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 4 |
|
White fish fillets -; (5 oz ea) |
|
|
(scrod; haddock, grouper or catfish) |
| 10 |
c |
Vegetable oil |
|
|
Fried Vinegar Chips; see * Note |
| 1 |
c |
Tartar Sauce; homemade or prepared, see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s 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
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