How to make it

  • Wipe fish, then cut into cubes or serving pieces
  • Combine milk or water and salt and pepper with beaten egg
  • Dip fish into beaten egg (which keeps fish from absorbing fat), then press into crumbs, coating fish well (crumbs adhere to fish better if coated fish is left to dry for 30 minutes before frying)
  • Cook only a few pieces at a time to maintain high temperature of oil and prevent fish from sticking together
  • Put fish directly into oil one piece at a time, or into frying basket and lower slowly into oil
  • Nudge and turn pieces until they become evenly golden brown
  • Lift cooked fish out with tongs to drain a moment or two on paper toweling, then serve
  • ***Beer Batter***
  • Using whisk, beat egg lightly
  • Beat in beer, then flour, baking powder, salt and pepper
  • Beat until batter is smooth
  • Let batter stand, covered at room temperature for 30 minutes before using
  • ***Light Batter For Fish***
  • Sift together dry ingredients
  • Beat egg lightly with milk; then combine with dry ingredients
  • Beat with whisk until batter is smooth

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