06-24-2005, 03:52 AM
2 pounds fillets of cod or scrod
Seasoned flour for dredging
Oil (for deep-frying)
1 egg (at room temperature)
1 cup water
1 cup self-rising flour
1/2 teaspoon salt
Freshly-ground pepper
Prepare the batter by breaking the egg into a large mixing bowl and lightly whisk with the water. Still whisking, add the flour, a little at a time. Make sure all lumps of flour are beaten out so that you finish up with a smooth consistency. Add salt and ground pepper and set aside.
Thoroughly wash the fish fillets under cold running water. Check to ensure that all bones have been removed. Divide the fish into 8 equal pieces ? 2 per serving. Carefully dry with paper towels and dredge each piece in seasoned flour, shaking off the excess. Heat oil to 375 degrees F to 400 degrees F. At the same time heat up 1 inch of oil in a heavy-bottom frying pan to the same temperature.
Seasoned flour for dredging
Oil (for deep-frying)
1 egg (at room temperature)
1 cup water
1 cup self-rising flour
1/2 teaspoon salt
Freshly-ground pepper
Prepare the batter by breaking the egg into a large mixing bowl and lightly whisk with the water. Still whisking, add the flour, a little at a time. Make sure all lumps of flour are beaten out so that you finish up with a smooth consistency. Add salt and ground pepper and set aside.
Thoroughly wash the fish fillets under cold running water. Check to ensure that all bones have been removed. Divide the fish into 8 equal pieces ? 2 per serving. Carefully dry with paper towels and dredge each piece in seasoned flour, shaking off the excess. Heat oil to 375 degrees F to 400 degrees F. At the same time heat up 1 inch of oil in a heavy-bottom frying pan to the same temperature.