Fried Fish New Orleans
|Red snapper/Whitefish||2 Pound, cut into 1 1/2 inch square pieces|
|Tabasco sauce||To Taste|
|Eggs||2 , beaten|
|Water||3⁄4 Cup (12 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Ground black pepper||To Taste|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
Place the fish and Tabasco sauce in a stainless steel bowl.
Let marinate for 20 minutes.
Mix the batter by whipping the eggs, adding the water.
Blend the flour, cornstarch, baking powder, salt, and pepper together in a dry bowl, using a fork.
Gently stir this into the egg/water mixture.
Do not try to get out all of the small lumps.
It will not matter.
Do not overmix.
Heat 4 cups of peanut oil to 375—400°.
Dip the marinated fish squares into the batter and then deep-fry until light brown, about 4 minutes.
Serve with Pasta and Green Onion Salad, and French bread.