Het moderators! Please let this recipe post ride a day or two before you remove it to the "Clean 'em and Eat ' em " board A (It's allready there, BTW) in order that our local friends that don't go there can see it... Thank you
I do a lot of the cooking at my home (wouldn’t think of letting my wife near the stove!) and despite countless ingredient combinations / variations and attempts, I’ve always been unable to make a really crunchy batter like you get at the local fish fry place; UNTIL NOW!!! This is the ticket- I use it on all boneless / skinless panfish fillets, especially perch. I make it without any seasonings because I like my fried fish battered , fried plain, and salted down, then served with a splash of malt vinegar; but you can add whatever you like to the batter; a friend adds Old Bay brand seafood seasoning and it’s pretty tasty too.
Anyway- here goes the work of much trial and error:
Heat deep frying oil to 375. Use an egg wisk or electric beater to blend together the following: 1/3 cup corn starch, 2/3 cup flour, 1 teaspoon baking powder, two teaspoons salt. Add milk (quickly, to avoid lumps) and beat until a relatively thin batter is formed. Add two tablespoons of the heated oil and quickly beat into the batter. Roll fillets in flour and set aside for two minutes before dipping in batter. Dip, drain off excess batter, then deep fry until golden brown.
Enjoy!
fishryc
