Yield: 4 servings
|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|
|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@...
Suggested Wine: Dry Chenin Blanc Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.