Cut potatoes
Dip fish in batter
Fry fish and chips
Place first 5 ingredients in bowl and beat lightly.
Dip fish in batter to coat.
Cook in pan with hot shortening or butter until brown.
Place flour, beer, egg, baking powder and salt in bowl; beat lightly.
Dip fish in batter to coat.
Cook in pan containing hot shortening until done and brown.
For the batter, whisk the flour and beer together until smooth. Season to taste. Heat oil in a large heavy-based saucepan on high until a drop of batter sizzles immediately when added. Dip fish in batter and allow excess to drip off. Carefully lower into oil. Cook in 2 batches, 4-5 mins each, until cooked through and golden brown. Drain on paper towels.
For the tartar sauce, mix mayonnaise, pickles, capers, lemon zest and lemon juice. Season to taste. Spread in bread rolls and fill with the fish, tomato slices and arugula.
he batter, mix yeast and 1/4 cup of the beer in
To make the batter, mix yeast in a small bowl with 1/
esired size.
Place fish in lemon/water and wash well.<
Place cornstarch in a bowl. Gradually whisk in eggs until smooth. Stir in chili.
Heat 1 cup oil in a wok or large saucepan. Dip fish in batter and drain off excess. Cook in wok in batches and drain on paper towel.
Heat 1 tbsp oil in a wok or large skillet. Stir-fry spring onions, ginger, and garlic for 1 minute.
Add water, teriyaki sauce, and sugar. Bring to boil. Toss fish through sauce. Serve with rice and garnish with shredded spring onion.
Combine mayonnaise, lemon peel and juice, and pepper in small bowl.
Whisk flours, five-spice, egg and beer in medium bowl until smooth.
Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350\u00b0C (or until a cube of bread turns golden in 10 seconds). Dip fish in batter; draining off excess. Deep-fry fish, in batches, until cooked through. Drain on paper towels. Serve with mayonnaise and lemon wedges, if desired.
o 250\u00b0F.
Prepare batter: Mix flour, cornmeal, old bay
tomato sauce and chili sauce in a pan on medium heat
gether to make sauce, place in refrigerator.
Whisk flour,
Wash fish and pat dry.
Combine beer and biscuit mix.
Dip fish in batter.
Fry in enough oil to cover fish.
Turn when brown and fry on other side.
Amount depends on size and amount of fish.
In a bowl, mix together 1/2 cup flour, egg and salt.
Add enough beer to make a thin batter.
Dredge fish in flour and then into batter.
Fry in hot grease.
Clean fish and cut into pieces, 3 x 1 1/2-inches.
Dry on paper towel.
Beat egg yolks,
blend in beer, milk, flour and seasonings.
Mix until smooth.
Beat egg whites
until stiff, but not dry and fold in mixture.
Dip fish in batter, lift out and drain slightly.
Fry in deep fat at 375\u00b0 for 2 to 3 minutes or until golden brown and puffy.
Drain on paper towel.
Use rest of batter for dipping sliced potatoes and green beans.
Place boneless, skinless salt cod in cold water and soak at
br>Brush both sides of fish fillets with 2 tbsps of
Cut fish into 2-inch pieces.
In a bowl, mix flour, seasonings, beer or milk and egg.
Pour oil to a 1/4-inch depth in skillet and heat.
Dip fish in batter.
Fry until lightly browned. Drain and keep warmed.
Slice the bread in half.
Making 2 pockets per person, fill each one with equal amounts of fish and vegetables.
Top with yogurt and Feta cheese.
Sprinkle with pepper, if desired.
Makes 4 servings.
Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix).
Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.
Lemon Mayonnaise.
Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.
Cocktail Sauce.
Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.
Rinse fish and pat dry.
Combine flour, baking powder, salt, soda and dill.
Coat fish with the flour mixture.
With the remaining flour mixture, add the lemon juice and beer.
Heat 1-inch of oil to 376\u00b0.
Dip fish in batter and fry to golden brown.
Drain and serve immediately.