Cookbook:Fried Fish
| Fried Fish | |
|---|---|
| Category | Fish recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Fish
This fried fish is battered and deep-fat fried. You'll need thin fish filets that don't fall apart when cooked. Fried fish go well with soda and can be served with ketchup, lemon juice, or a mixture of the two. They could also be served with sweet-and-sour sauce or teriyaki sauce.
Ingredients
[edit | edit source]- Oil with a high smoke point
- Thin fish fillets (e.g. catfish, tilapia, or the less-durable flounder)
- 1 egg white
- 1 cup flour
- 1 cup beer or 1 cup cold water plus ½ teaspoon baking powder
- Extra flour to dust the fish
Procedure
[edit | edit source]- Start heating the oil in a skillet. This recipe is intended for fast cooking in very hot oil.
- Microwave the fish to ensure that the inside is hot. Flip the fish as you microwave it. When done, the fish should be hot and should look half-cooked.
- Mix the flour, egg white, and beer to make a batter.
- Pat the fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.
- Dip the fish into the batter, and coat them well. The batter will help protect your hand from splatter.
- Hold the fish right above the oil, then gently slide the fish into the oil.
- With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.
- Remove the fish when it looks good, then serve it immediately.
Warnings
[edit | edit source]- When a pot of hot oil catches fire, the flames will reach up for 2 or 3 feet. If you must work under flammable cabinets or shelves, be sure to have a fire extinguisher handy. Soybean oil, shortening, and peanut oil withstand heat better than most cooking oils.
Notes, tips, and variations
[edit | edit source]- Whip the egg white, or leave it out entirely.
- Add cornmeal to the batter.