Fried Fish New Orleans Recipe - Cooking Index
Fried Fish New Orleans Recipe - Cooking Index
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.
Type: Fish| 2 lbs | 908g / 32oz | Red snapper - cut 1 1/2" sq. Pcs. |
| (or use whitefish) | ||
| Tabasco sauce - to taste | ||
| 2 | Eggs - beaten | |
| 3/4 cup | 177ml | Water |
| 3/4 cup | 46g / 1.6oz | Flour |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 1/4 teaspoon | 1.3ml | Baking powder |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 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.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 04-24-1991 issue - The Springfield Union-News
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.