Hot Pickerel And Wild Rice Salad
|Wild rice||1 Cup (16 tbs)|
|Minced onion||1 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Pickerel fillets||1 Pound|
|Oil||2 Cup (32 tbs) (For Frying)|
Wash rice thoroughly two or three times and remove any foreign particles; drain.
In a saucepan with a tight-fitting lid, over medium heat, melt the butter.
Add onion and saute until onion is tender.
Stir in rice and salt; add water and bring liquid to a boil, stirring occasionally.
Reduce heat to low, cover, and cook without stirring for 40 to 50 minutes, or until liquid is absorbed.
While rice is cooking, prepare fish.
In a small bowl, sift together flour, baking powder, and salt.
Stirring constantly, slowly add milk and water; beat until batter is smooth.
Set batter aside.
Cut pickerel fillets into small pieces-about 1-inch squares.
Season fish pieces with salt and pepper, then dip in batter.
Place fish in a frying basket and deep-fry until golden brown, about 4 to 5 minutes.
Drain on paper towels and set aside until rice is ready.
When rice is boiled, transfer to a shallow buttered baking dish.
Bake in a 250°F oven for 10 to 15 minutes, or until rice grains separate.
Remove from oven and add fried-fish pieces.
Toss and serve immediately.