Name: Long John Silver's Batter-Dipped Fish
Ingredients: 3 c Soybean oil; 2 lb Fresh cod fillets; 1 1/3 c Self rising flour; 1 c Water; 1 Egg; 2 ts Granulated sugar; 2 ts Salt

There is a softening of attitudes. This accounts in large measure for soft teaching. Rather than glorying in the grandeur of God’s eternal plan of gracious redemption before Arminian friends, [Calvinists] hem and haw about it, trying above all else to “get along.” Assuming that their consciences are not yet seared, they harbor a sense of guilt, knowing that they should defend truth against weak, unscriptural teaching that exalts man by lowering God. Yet, for the sake of “peace” they never speak out.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Eggs		Fish, Main dish	4	Servings

INGREDIENTS

3	c	Soybean oil
2	lb	Fresh cod fillets
1 1/3	c	Self rising flour
1	c	Water
1		Egg
2	ts	Granulated sugar
2	ts	Salt

INSTRUCTIONS

1) Heat oil in a deep pan to 375 F. 2) Cut fish into wedges approx. 7" x
2"(wide end) x 1 1/2" (narrow end) 3) With mixer, blend flour, water, egg,
sugar, and salt. 4) Dip each fillet into the batter, coating generoursly,
and quickly drop into the oil. 5) Fry each fillet until dark golden brown,
about 5 min. 6) Remove from oil and place on paper towels or metal rack to
drain.
Yeild: 4 to 6 fish fillets
Soybean oil is what your local Long John Silver's uses to fry their fish,
and you will best duplicate the real thing by using the same oil. But any
other oil may be substituted. You might want to try canola oil. It is the
oil lowest in saturated fat, and the taste difference is only slight.
It's crucial that your oil be hot before frying the fish. To test the
temp., drip some batter into the oil. It should bubble rapidly. After 5
min., the test batter should become golden brown. If so, fry away, fish
fiends.
Source: "Top Secret Recipes" by Todd Wilbur
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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