Fried Fish

BEER BATTER FRIED FISH

1 egg
1 c. warm stale beer
1 1/8 tsp. baking powder
1 c. flour
2 tsp. salt
3/4 tsp. pepper
1 tsp. garlic salt
Fish fillets

Mix all ingredients. Wash and dry

fish (pat with towel). Cut fillets to

desired size. Heat 2 inches of

cooking oil in pan. Dip fish pieces

in batter; fry briefly in hot oil

turning as necessary. Adjust the

batter ingredients as needed so it

doesn't get too thick or too thin.

OVEN FRIED FISH

Open and clean fish (white or

bass). Have fish pan spread thick

with butter, and lay fish in. Season

with salt. Over this pour two well-

beaten eggs, and dredge with

flour. Bake three-quarters of an

hour, and baste with butter and

water. Garnish fish plate with

parsley.

DEEP FAT FRY FISH BATTER

3/4 to 1 c. flour
2 tsp. dill weed
1/2 tsp. salt
1/2 tsp. baking soda
1 tbsp. vinegar
3/4 c. water

Dry fish fillets with paper towels.

Mix flour, dill week and salt

together. Add baking soda and

vinegar. Add water until right

consistency to dip fish fillets. Deep

fat fry as usual.

FRIED FISH

Fish fillets or whole cleaned fish
3 eggs
Tonys creole, salt and pepper
Hot sauce (approximately 8 to
10 drops)
Cornmeal or fish fry mix

Combine eggs, Tony's creole and

hot sauce in large bowl. Beat until

well mixed with a fork. Add fillets to

combination, mix up fish with the

egg batter. Drain fish. Place corn

meal or fish fry mix on plate or flat

tray. Roll fish until completely

coated in cornmeal or fish fry mix.

Fry fish until golden brown and the

fish starts floating.

FISH AND FRIES

1 1/2 to 2 lbs. fish fillets, boneless, thawed
1 (16 oz.) pkg. frozen French fries
1 (10 oz.) can cream of celery soup
2/3 c. milk
1/4 c. mayonnaise
1 tsp. curry powder (optional)
1 tbsp. minced parsley or 1 tsp. dry parsley flakes

Grease the bottom and sides of a 12 x 7 x 2 inch baking dish with cooking

oil. Arrange thawed fish fillets in a single layer on the bottom of the dish.

Place the French fries on top of the fish. Combine the soup, milk,

mayonnaise and curry powder. Pour this mixture over the fish and fries.

Bake uncovered at 350 degrees for about 50 minutes or until the contents

are actively bubbly. Garnish with parsley.

Makes 4 servings.

For more fish recipes or other recipes, please check out www.cooks.com

BATTER "FRIED" FISH WITH SWEET & SOUR MEDLEY

SWEET 'N SOUR MEDLEY:

1/2 c. sliced carrots
1/2 c. pineapple chunks (canned in its own juice)
1/4 c. diced red & green bell peppers
2 tsp. each firmly packed brown sugar & teriyaki sauce
1 tsp. each cornstarch & red wine vinegar
1/2 tsp. salt

BATTER AND FISH:

3 tbsp. all-purpose flour
1/4 tsp. double acting baking powder
1/8 tsp. salt
3 tbsp. water
10 oz. scrod fillets, cut into 1" pieces
1 tbsp. + 1 tsp. vegetable oil

To Prepare Medley: In a 1 quart saucepan, cook carrots until tender. Stir in pineapple chunks, red and green

peppers and cook until mixture is heated. In small bowl, combine reserved pineapple juice with remaining medley

ingredients, stirring to dissolve cornstarch; pour over carrot mixture and cook, stirring constantly until mixture

thickens and is thoroughly heated, set aside.

To Prepare Fish: In a small bowl, using fork, combine dry ingredients and add water. Stir until batter is smooth. Add

fish pieces to batter until all fish is coated. In non-stick skillet, heat oil over medium high heat and cook fish until

golden brown on both sides, 2 to 4 minutes and carefully turn pieces over and cook until brown on other side.

Remove fish to a platter and top with warm medley sauce.

Makes 2 servings.

Fish Recipes

Fried Fish

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