Recipe#11001

Title: Fish Batter 03

From: Vivienne de Graaf <100431.3234@compuserve.com> 
 Newsgroups: rec.food.recipes 
 Subject: Beer Fish Batter 
 Date: 22 May 1995 10:56:00 +0100 
 Message-ID: <3p9c9q$fnm$1@mhafa.production.compuserve.com> 

Yield: 4 servings
 2 lb White fish fillets
 oil for deep frying
 1 egg
 1 c  lager beer
 2 tb vegetable oil
 1 1/4 c  flour
 1 ts black pepper
 1 ts salt
 1/2 ts cayenne pepper
 Put oil in dutch oven or other deep pot to a depth of at least 3".
 Set over medium-high flame. Cut fillets into pieces about 2"x4".
 In a bowl, mix egg, beer and 2 TBL oil together. Stir in flour and
 spices.
 Mix until batter is smooth; it should be a little runny. When oil
 is hot (350-360F degrees), dip fish into batter with tongs or
 fingers, allowing excess batter to drip back into the bowl. Gently
 place fish in the oil and cook until golden brown, about 5-7 minutes.
 Do not crowd fish; cook in batches. Drain on paper towels and serve
 immediately.
 Use dark beer for stronger flavor. Don't skimp on oil, and use a
 large pot, not a skillet. Use a skimmer between batches to remove
 burned bits of batter. Pat fish dry before dipping into the batter.