Fried Cod Fingers
|Oil||2 Cup (32 tbs) (for deep frying)|
|Cod fillets||2 Pound (Skinned)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Oil||2 Cup (32 tbs) (For Frying)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated|
|Beer||1⁄2 Cup (8 tbs)|
1 Squeeze the lemon. Cut the cod fillets into strips (fingers). Place in an earthenware dish. Pour the lemon juice and the oil over them. Sprinkle with the chopped parsley and chervil, some pepper and a little salt. Mix very carefully and leave to soak.
2 Pour the flour into a bowl. Put the egg yolks into the middle with a pinch of salt. Using a whisk, mix in the flour a little at a time. When the batter becomes too thick, dilute it with the beer to obtain a type of thick pancake batter. Let stand.
3 Meanwhile, beat the egg whites until firm. Add to the batter and fold in with a metal spoon or spatula, giving a very light batter. Heat the oil in a deep fat fryer to 375 Â°F.
4 Drain the cod strips well, dip into the batter and lower into the hot oil.
5 Drain the strips on absorbent paper when they are golden. Serve immediately, very hot, with mayonnaise, a tartar sauce or fried parsley.