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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 10 |
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Gotta stay out of those chat sessions. They keep reminding me of old goodies I've made over the years. This one came from a discussion on Hotsauces. Quantities are optional. Ingredients:
1 firm fish, cut into 1 1/2 inch chunks (snapper whitefish) |
1/4 cup of a good simple hot sauce (crystal preferred or tabasco, or less) |
1 lime, juice of |
1 egg, beaten |
1/2 cup flour |
1/2 cup cold water |
2 tablespoons cornstarch |
1/8 teaspoon baking powder |
good grind black pepper |
salt |
1 egg, beaten |
1 cup flour |
1 tablespoon melted butter |
1 cup good malty beer or 1 cup malt liquor |
salt |
Directions:
1. Batter 1 let stand at least 15 minutes (double if necessary but not the egg).
2. Batter 2 (beer batter) let stand at least half an hour.
3. Marinade the fish chunks for 15 minutes or so (Not Much Longer) in the hotsauce/limejuice mix.
4. Use a Glass or Stainless Steel bowl.
5. Turn them a time or two to make sure they are coated.
6. Heat some hi temp oil (peanut oil is good) to 375 degrees F in a deep fryer, high sided pot, or a Wok is GREAT.
7. If it's the Wok, make sure it's on a stable base.
8. Dip the fish chunks in the batter.
9. Deep fry till golden, around 4 minutes.
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