Cookbook:Fried Fish

| 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 with a high smoke point
 * Thin fish fillets (e.g. catfish, tilapia, or the less-durable flounder)
 * 1 egg white
 * 1 cup flour
 * 1 cup beer or 1 cup cold water plus ½ teaspoon baking powder
 * Extra flour to dust the fish

Procedure

 * 1) Start heating the oil in a skillet. This recipe is intended for fast cooking in very hot oil.
 * 2) 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.
 * 3) Mix the flour, egg white, and beer to make a batter.
 * 4) Pat the fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.
 * 5) Dip the fish into the batter, and coat them well. The batter will help protect your hand from splatter.
 * 6) Hold the fish right above the oil, then gently slide the fish into the oil.
 * 7) With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.
 * 8) Remove the fish when it looks good, then serve it immediately.

Warnings

 * When a pot of hot oil catches fire, the flames will reach up for 2 or 3 feet. If you must work under flammable cabinets or shelves, be sure to have a fire extinguisher handy. Soybean oil, shortening, and peanut oil withstand heat better than most cooking oils.

Notes, tips, and variations

 * Whip the egg white, or leave it out entirely.
 * Add cornmeal to the batter.