Fried fish new orleans

Yield: 4 servings

Measure Ingredient
2 pounds Red snapper; cut 1 1/2\" sq. pcs.
\N \N (or use whitefish)
\N \N Tabasco sauce; to taste
2 \N Eggs; beaten
¾ cup Water
¾ cup Flour
¼ cup Cornstarch
¼ teaspoon Baking powder
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Peanut oil for deep-frying

Place the fish and Tabasco sauce in a stainless-steel bowl. Let marinate for 20 minutes. Mix the batter by whipping the eggs, adding the water.

Blend the flour, cornstarch, baking powder, salt and pepper together in a dry bowl, using a fork. Gently stir this into the egg/water mixture. Do not try to get out all the small lumps. It will not matter. Do not overmix.

Heat 4 cups of peanut oil to 375 to 400 degrees. Dip the marinated fish squares into the batter, then deep-fry until light brown, about 4 minutes.

This recipe serves 4.

Comments: I do not deep-fry fish. I absolutely do not. I am a child of the Pacific Northwest and we would never do such a thing. However, when I was in New Orleans last, I tasted a dish close to this one. I must tell you how it is made.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Suggested Wine: Dry Chenin Blanc Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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