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FRIED FISH
1 lb skinless fish filets,
1/2 tsp salt
fresh or frozen-thawed
1 egg, slightly beaten
1 cup all-purpose flour
3/4 cup cold water
1/2 tsp sugar
2 TBL vegetable oil
370°F
4-9 minutes
4 servings
R e m ove fryer basket before preheating oil. Cut fish 4 inch x 4 inch pieces. Combine dry
i n gr e d i e n t s. Combine liquid ingr e d i e n t s. Using an electric mixe r, blend liquids and dr y
ingredients together until smooth. Dip fish into batter. Using a heat resistant m e t a l
spoon place fish into oil.
CRISPY FISH STICKS
1 lb fish filets, skinless-fresh or
1/4 tsp pepper
frozen-thawed
2 eggs, lightly beaten
1/2 cup all-purpose flour
1 cup bread crumbs, dry-fine
1 tsp salt
330°F
3-5 minutes
4 servings
Cut fish into 1 inch stri p s. Combine flour, salt and pepper. Dip fish sticks into flour mix-
ture and then into eggs. Coat with bread cru m b s. Place fish in fryer basket and lowe r
into oil.
FRENCH FRIED SEAFOOD
1 lb shrimp, 3/4 lb scallops,
1/4 tsp pepper
or 1 lb fish filets
2 eggs, lightly beaten
1/2 cup all-purpose flour
1 cup bread crumbs, dry-fine
1 tsp salt
370°F
2-8 minutes
4 servings
Combine flour, salt, and pepper. Dip seafood in flour mixture then into eggs. Coat with
bread cru m b s. L ower fryer basket into oil. Using a heat resistant metal spoon, place fish
into oil.
