| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | Dutch | Fish | 4 | Servings |
INGREDIENTS
| 2 | lb | White fish fillets |
| Oil for deep frying | ||
| 1 | Egg | |
| 1 | c | Lager beer |
| 2 | T | Vegetable oil |
| 1 1/4 | c | Flour |
| 1 | t | Black pepper |
| 1 | t | Salt |
| 1/2 | t | Cayenne pepper |
INSTRUCTIONS
Put oil in dutch oven or other deep pot to a depth of at least 3". Set over medium-high flame. Cut fillets into pieces about 2"x4". In a bowl, mix egg, beer and 2 TBL oil together. Stir in flour and spices. Mix until batter is smooth; it should be a little runny. When oil is hot (350-360F degrees), dip fish into batter with tongs or fingers, allowing excess batter to drip back into the bowl. Gently place fish in the oil and cook until golden brown, about 5-7 minutes. Do not crowd fish; cook in batches. Drain on paper towels and serve immediately. HINTS Use dark beer for stronger flavor. Don't skimp on oil, and use a large pot, not a skillet. Use a skimmer between batches to remove burned bits of batter. Pat fish dry before dipping into the batter. Source: CIS cooks forum Submitted By VIVIENNE DE GRAAF <[email protected]> On 22 MAY 1995 105600 +0100 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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