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Deep-fried white fish fillet

Preparation

20 minutes

Cooking

8 to 10 minutes

Servings

4

Deep-fried white fish fillet
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Ingredients

Frying oil
4
white fish fillets (tilapia, pangasius, haddock, cod, plaice), about 150 to 180 g (5 to 6 oz.) each
Salt and ground black pepper
Herbs for fish
Multi-purpose flour or corn starch
Batter (see recipe below)
Lemon wedges
Tartar sauce

Batter
500 ml (2 cups)
flour
2 ml (1/2 tsp.) baking powder
One pinch of salt
1 bottle of beer, 341 ml (12 oz.), of your choice
1 egg, beaten

Directions

  1. Preheat the oil to 190°C (375°F).
  2. Dry the fish fillets (cut them in half, if needed, for deep frying) and season.
  3. Flour each fillet (or coat with corn starch).
  4. Coat with batter (see recipe below) and drop gently into the hot oil.
  5. Fry until fillets are nicely browned.
  6. Let drain for a few seconds on paper towels.
  7. Serve hot with lemon wedges, tartar sauce, a green salad or coleslaw.


Batter

  1. In a bowl, mix together the dry ingredients.
  2. Add the beer and the beaten egg.
  3. Stir well until the mixture is even.

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