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Fried 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
- oil, high smoke point
- fish fillet, thin; e.g. catfish, tilapia, or less-durable flounder
- egg white1
- flour1 cup
- beer, or 1 cup cold water plus 1/2 teaspoon baking powder1 cup
- flour, extra, to dust fish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.