These Fried Fish are battered and deep-fat fried. You'll need thin fish filets that don't fall apart when cooked. Fried fish go well with soda (pop). They can be served with ketchup (catsup), lemon juice, or a mixture of the two. They could also be served with sweet-and-sour sauce or teriaki sauce. Fried fish are a part of fish and chips.
- thin fish fillets (suggested: catfish, tilapia, or the less-durable flounder)
- Oil with a high smoke point
- 1 Egg white
- 1 cup flour
- 1 cup beer, or 1 cup cold water and 1/2 teaspoon baking powder
- extra flour to dust the fish
- Start heating the oil. This recipe is intended for fast cooking in very hot oil.
- Get the batter ingredients ready to mix.
- 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.
- Pat a fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.
- Dip the fish, and your hand, into the batter. 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.
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.
Whip the egg white, or leave it out entirely. Add cornmeal to the batter.