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Fish- Battered Fish

Source of Recipe

Buffalo News Jan 30 2002


List of Ingredients

3/4 cup flour
1 egg yolk
4 tablespoons each beer and water
1/2 teaspoon salt
Oil for frying
1 egg white
1 pound haddock or flounder, boned, skinned and cut in 3-by-5-inch pieces





Recipe

Put flour in a medium bowl. In another bowl, combine yolk, beer, water and salt. Pour liquid into flour, whisking until smooth. Let batter rest for 30 minutes.

Fill the cooking container with at least 3 inches of oil, allowing room for oil to bubble up during frying; heat oil to 375 degrees.

Beat egg white to soft peaks; fold into batter. Pat fish dry with paper towels. Dip fish in batter, lower it gently into hot oil, and fry until golden brown (4 to 5 minutes). Fish should begin to flake when cut with a fork. Remove from oil with a slotted spoon, skimmer or wire basket, allowing excess oil to drip back into container. Drain on paper towels. Keep warm in a 275-degree oven until ready to serve. Makes 4 servings.