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Deep Fried Fish


deep fat or oil; for frying
8 medium white fish fillets; or 4 large
110 g plain flour; or self raising flour
1/4 teaspoon salt
1 egg
1 tablespoon butter; melted
150 ml milk

Yield: 4 servings

Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds). Sift the flour and salt into a bowl. Beat to a smooth batter with unbeaten egg, butter and milk. Coat 2 pieces of fish with batter. Lift into the pan with a fork or kitchen tongs. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium. Remove from the pan and drain on absorbent kitchen paper. Repeat with the remaining fish. Serve with Chips




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.