ST. PATRICKS DAY (33)
PARTY FOODS (20)
CHICKEN WINGS (63)
|EVERY FEW MINUTES|
6 tbsp. flour
1 cup water
1 tsp. baking soda
1-1/2 pints (24 oz.) vegetable oil
1 lb. haddock or other whitefish
3 tbsp. flour (for dredging)
1 tbsp. fresh parsley, minced
1/4 tsp. each garlic and onion powder (more or less, to taste)
Make a batter by stirring together 6 tablespoons of flour and 1 cup water. Beat until mixture is smooth. Stir in baking soda and let stand at room temperature for at least one hour.
Cut fish into 4 to 6 serving size pieces. Pat dry with a paper towel. Dredge fish in about 3 tablespoons of flour (more if needed to coat) mixed with minced parsley and garlic and onion powder.
Stir the batter. Drop the coated fish into the batter and turn to coat evenly.
Heat oil in a deep fryer to 375°F or until a drop of batter rises quickly to the surface and browns.
Lower fish carefully into the oil, and turn after about 2 minutes to brown the other side evenly.
When both sides are brown, remove fish pieces using a slotted spoon and drain on paper towels.
If crust browns before the inside is opaque and flakes easily, then reduce temperature by 10 degrees.
Cooks Tip: If fish is cooked at too low a temperature, the batter will absorb grease and the crust will be soggy.
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