Frank's Recipes! Pescado Sofrito A la Judia

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Pescado Sofrito A la Judia

Serves 4 to 6

2-1/2 pounds fish fillets (halibut, cod, scrod, haddock, perch, arctic char)
coarse salt
cold water to cover, plus 1/3 cup or more cold water
2/3 cup unbleached all-purpose flour
2 large eggs, well beaten
1/4 tsp. salt
peanut oil for frying

Wash and dry the fish fillets. Lay them in a deep, flat baking pan or casserole in one row. Sprinkle with the coarse salt. Pour cold water over the fish to barely cover. Refrigerate for 1 hour.

Combine the flour, beaten eggs, 1/4 teaspoon salt, and 1/3 cup cold water. Beat well to make a smooth batter. If necessary, add more cold water by the tablespoon to achieve desired consistency. The batter should be smooth and not very thick.

Remove the fish from the salt water bath and dry it with paper towels. Heat the oil in a deep sauté pan to a depth of 1 inch, or in a wok to a depth of 2 inches, until just before it begins to smoke.

Dip one fish fillet in the batter. Let any excess batter drain back into the bowl. Drop the fish into the oil and fry until golden brown. If necessary, turn the fish over once while it is frying to make sure that it browns on all sides. The batter will puff up slightly. Do not fry too many fillets at one time. The fish must be completely submerged in the sizzling oil in order to fry well. Watch the heat and regulate, if necessary, too prevent burning. Drain fish fillets on paper towels before serving.