The British would refer to this recipe, when served with French Fries as Fish ‘n Chips, and would serve Malt Vinegar as an accompaniment. Usually served in America with lemon wedges and Tartar Sauce. No matter where you make this recipe, it always appeals.

Batter-Dipped Fish

Batter-Dipped Fish
Recipe type: Seafood
Serves: 6
  • 2 eggs
  • 2/3 Cup milk
  • 1 Cup flour - sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable oil
  • 2 pounds fish fillets
  1. Beat eggs in small bowl 1 minute. Add milk and beat 1 minute more.
  2. Sift flour, baking powder and salt together; add to milk mixture. Add oil and beat until blended.
  3. Dip fish into batter; allow to drain slightly. Fry in oil preheated.
  4. Drain on paper towels.
Use white fish for this recipe. Suitable varieties include tilapia, sole, flounder, monkfish, orange roughy, tile fish, scrod and cod.

Try serving these fish pieces in clean newspaper with freshly cooked homemade french fries. Serve along with Malt vinegar, lemon wedges or Tartar sauce.

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