"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Deep Fried Fish Recipe

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This recipe for Deep Fried Fish, by , is from Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rupert Wong

Category:
Category:

Ingredients:  
Ingredients:  
6 lb filleted boneless Fresh fish
4 cups white or w/w flour
1 cup cornmeal
1 tsp baking powder
2 tsp powdered chicken stock
1/2 tsp celery salt
1/2 tsp dill
1/2 tsp basil
1/2 tsp pepper
2 tbsp lemon juice
1 tbsp dijon mustard

Directions:
Directions:
In a large bowl and using a whisk, mix flour and corn meal, then add water gradually. Keep mixing and checking for consistency. Stop adding water when the batter begins to drip freely from the whisk. Add the remaining ingredients (you may need to add a little more water as well) and let the mixture sit while you prepare your fish. Cut fresh fish into 2” X 4” chunks removing any skin and fatty adipose tissue. Bring frying oil to high heat. To test, drip a tiny drop of batter into it. The drop should bubble vigorously as it sinks and rise to the top almost immediately. Oil too hot will turn the batter brown quickly, and if the batter doesn’t sink, the oil is not hot enough. When oil is ready, place coated fish into oil and let cook until golden brown (approx. 4 min), remove and drain well before serving hot. Garnish with cilantro, thinly sliced radishes and lemon slices.

Number Of Servings:
Number Of Servings:
12

 

 

 

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