RCI-SF.001.0003.001
Fried Fish
Fish These are battered and deep-fat fried. You'll need thin fish filets that don't fall apart when
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- thin fish fillets (suggested: catfish1 unittilapia, or the less-durable flounder)
- Oil with a high smoke point1 unit
- Egg white1 unit
- flour1 cup
- beer1 cupor 1 cup cold water and 1/2 teaspoon baking powder
- extra flour to dust the fish1 unit
Method
1
Start heating the oil. This recipe is intended for fast cooking in very hot oil.
2
Get the batter ingredients ready to mix.
3
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.
4
Mix the flour, egg white, and beer.
5
Pat a fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.
6
Dip the fish, and your hand, into the batter. Coat them well. The batter will help protect your hand from splatter.
7
Hold the fish right above the oil, then gently slide the fish into the oil.
8
With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.
9
Remove the fish when it looks good, then serve it immediately.