Batter-Fried Fish Fillets Den & Donna|
1 & 1/3 cups flour
1 teaspoon salt
2 eggs, separated
1 tablespoon melted butter or oil
1/4 teaspoon white pepper
10 ounces FLAT beer
1 & 1/2 to 2 pounds of any white fish fillets (cod, tilapia, etc.)
In a large bowl, combine flour, salt, beaten egg yolks, melted butter or oil
and white pepper. Mix well. Gradually stir in the flat beer, mixing constantly.
Allow the batter to rest, covered and refrigerated, for 3 to 12 hours.
Just before using, beat egg whites until stiff. Fold into batter. Batter will be
a bit thinner than pancake batter. It should start running off the spoon in a
steady stream, but then bunch up and plop into the bowl.
Bring fish fillets up to 70 degrees or room temperature. Cut into 4-inch
pieces. Dry each piece & place on a paper towel covered plate.
Heat about 2-inches of oil in skillet. Bring oil up to temperature, approximately
325-350 degrees. Dip fish into batter, then put battered fish into oil. Oil
should come up over the top of the fillets. Fry until the bottom is a light to
golden brown, then turn. Continue cooking until bottom is a golden brown.
Total cooking time is 5-6 minutes per batch.
Store fish on a paper towel-covered plate to drain, put plate in warmed oven
while cooking next batch.
Note: The batter will expand as it cooks, so allow enough space between pieces.
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