Long John Silver’s Batter-dipped Fish

If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

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	t	Granulated sugar
2	t	Salt

INSTRUCTIONS

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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