| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | New Orleans | Frugal02 | 4 | servings |
INGREDIENTS
| 2 | lb | Red snapper; cut 1 1/2" sq. pcs. |
| (or use whitefish) | ||
| Tabasco sauce; to taste | ||
| 2 | Eggs; beaten | |
| 3/4 | c | Water |
| 3/4 | c | Flour |
| 1/4 | c | Cornstarch |
| 1/4 | ts | Baking powder |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Peanut oil for deep-frying |
INSTRUCTIONS
Place the fish and Tabasco sauce in a stainless-steel bowl. Let marinate for 20 minutes. Mix the batter by whipping the eggs, adding the water. Blend the flour, cornstarch, baking powder, salt and pepper together in a dry bowl, using a fork. Gently stir this into the egg/water mixture. Do not try to get out all the small lumps. It will not matter. Do not overmix. Heat 4 cups of peanut oil to 375 to 400 degrees. Dip the marinated fish squares into the batter, then deep-fry until light brown, about 4 minutes. This recipe serves 4. Comments: I do not deep-fry fish. I absolutely do not. I am a child of the Pacific Northwest and we would never do such a thing. However, when I was in New Orleans last, I tasted a dish close to this one. I must tell you how it is made. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-12-1995 Suggested Wine: Dry Chenin Blanc Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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