Recipe: Battered Up Fried Fish (or onion rings) (enough for 8-10 lbs fish)

BATTERED UP FRIED FISH

"This recipe makes enough batter to fry up to 10 pounds of fish, though the recipe can easily be halved. It is best made up to the point of adding the beaten egg whites, at least an hour in advance. It's also great for making onion rings."

4 cups flour
4 teaspoons salt
1 teaspoon ground pepper
4 tablespoons vegetable oil plus additional for frying
8 egg yolks, lightly beaten
3 cups beer
8 egg whites, beaten until stiff peaks form
8 to 10 pounds boneless white fish fillets
FOR SERVING:
Ketchup, tartar sauce, hot sauce and malt vinegar (optional)

Combine flour, salt, pepper, oil, egg yolks and beer in a large bowl. Let rest at least an hour or up to 12 hours, refrigerated.

JUST BEFORE FRYING FISH:
Fold beaten egg whites into batter.

When ready to fry, heat about 2 inches of vegetable oil in a cast-iron skillet or other suitable fryer.

Dip fish fillets in batter and let excess batter drip off. Working in batches, place fish in hot oil and fry until coating is golden brown and fish is cooked through. Transfer fish to paper towels to drain.

Serve with ketchup, tartar sauce, hot sauce, malt vinegar and salt.

VARIATION:

JIFFY FRIED-FISH:
Combine 2 pkgs. Jiffy or other cornbread mix, 2 teaspoons salt and 1 teaspoon cayenne pepper. Dredge fish in mixture and fry as above.

Makes about 16 servings
Source: Joe Stumpe to the Columbus Dispatch, June 13, 2007