Monday, September 8, 2008

Fish Batter

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I always like fish batter, especially if it has a sweet and sour sauce. Back in Philippines, our cafeteria head used to cook sweet and sour fish fillet for us, even until now. I miss it. Though the dish and the name are different but the preparation of the fish fillets is similar. Here, hubby and I like the fish batter with tartar sauce or ranch. I like it also with ketchup and hot sauce. Below is the recipe for Arthur Treacher's fish batter.

3 Pounds Fish Fillets
2 Cups All−purpose flour
3 Cups Pancake mix
3 Cups Club soda
1 Tablespoon Onion powder
1 Tablespoon Seasoned salt

Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper,
about 5 minutes. Whip the pancake mix with the club soda to the
consistency of buttermilk− pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan
using meat thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325 oven until all pieces have been fried.

Insider's Recipes Master Edition

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