Fried Fish

Ingredients

• Fillets or chunks of fish, or cleaned small fish
• 3 inches vegetable oil such as peanut or canola
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  • 1 cup (125g) all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large egg yolks
  • 1 tablespoon (15g) butter, melted
  • ¾ cup (175g) beer, poured and settled
  • (2 large egg whites)
  • 3 inches vegetable oil

  Sub-recipe steps

  1. Whisk together in a medium bowl until blended: 1 cup (125g) all-purpose flour; 1 teaspoon salt; ¼ teaspoon black pepper
  2. Whisk together in another medium bowl until blended: 2 large egg yolks; 1 tablespoon (15g) butter, melted
  3. Whisk in: ¾ cup (175g) beer, poured and settled
  4. Whisk the wet ingredients into the flour mixture just until smooth. If time permits, cover the bowl with plastic wrap and let stand for up to 2 hours at room temperature or for up to 12 hours in the refrigerator. If refrigerated, bring the batter to room temperature before proceeding.
  5. If desired, beat until stiff but not dry: (2 large egg whites)
  6. Fold the egg whites gently but thoroughly into the batter.
  7. To fry, follow the directions in the specific recipe. Or, for a general procedure, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil
  8. Pat the food dry and drop 3 to 4 pieces at a time into the batter and turn to coat well. Using tongs, lift the food from the batter and drop gently into the hot fat. Do not crowd the pot. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels.
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  • 1 cup mayonnaise, store-bought or homemade, above
  • 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles
  • 1 tablespoon chopped drained capers
  • 1 tablespoon finely chopped parsley
  • (1 tablespoon chopped green olives)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • Salt and black pepper to taste
  • (1 garlic clove, minced)
  • (Cayenne pepper or hot pepper sauce to taste)
  • (A little wine vinegar or lemon juice)

  Sub-recipe steps

  1. Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
  2. You may thin the sauce with: (A little wine vinegar or lemon juice)
• Fillets or chunks of fish, or cleaned small fish
• ¾ to 1 inch vegetable oil such as peanut or canola
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  • 1 ½ cups milk or buttermilk
  • 2 cups flour, or ½ cup flour and 1 ½ cups fine cornmeal
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper

  Sub-recipe steps

  1. Pour into a shallow bowl: 1 ½ cups milk or buttermilk
  2. Mix in a second shallow bowl: 2 cups flour, or ½ cup flour and 1 ½ cups fine cornmeal; 1 ½ teaspoons salt; 1 teaspoon black pepper
  3. Dip the piece of food to be fried in the milk and hold it above the bowl for several seconds to drain. Coat with the seasoned flour, shaking off the excess. Repeat with the remaining food items.