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Recipe: French Fried Fish (batter fried, 1970's)

Main Dishes - Fish, Shellfish
FRENCH FRIED FISH

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
2/3 cup milk
1 tablespoon corn oil
Fish (about 1 1/2 pounds after cleaning and filleting)
1 quart (about) corn oil (for frying)

Stir together flour, baking powder and salt.

Mix together egg, milk and 1 tablespoon corn oil; add to flour mixture and stir until smooth. Dip fish into batter; drain well.

Pour about 1 quart corn oil into heavy, sturdy, flat-bottomed 3 quart saucepan or deep fryer, filling utensil no more than 1/3 full.
Heat over medium heat to 375 degrees F.

Carefully add fish to the hot oil, a few pieces at a time or in single layer. Fry 2 to 3 minutes or until tender and browned on all sides.

Makes 4-6 servings
Source: Newspaper recipe clipping: Camille J. Stagg, Chicago Sun-Times, Good Food Pull-Out Section, August 2, 1974
MsgID: 0110247
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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