Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Fish & Chips with Cornmeal Batter
Ingredients:
2 lbs. skinless, boneless Blue Hake portions - or Cod, or Haddock, or Halibut
1 egg
˝ cup water
1 cup vegetable oil
Batter:
1 cup cornmeal
2 cups flour
1 cup milk
1 lemon, cut into wedges
Preparation:
Heat oil to medium-high heat in large, flat skillet. Rinse fish in cold water and pat dry with paper towels. Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture. Carefully lay portions in the hot oil from front to back, being careful not to splash. Using tongs is highly recommended. The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency. Serve with tartar sauce and wedge of lemon. Serves 4.
Great with: French fried potatoes, coleslaw
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[recipe curtesy of Toppits Quality Frozen Foods]
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