| ENGLISH FISH OR SHRIMP Batter: 1 cup white flour 1 ½ teaspoons baking powder ½ teaspoon salt 1 ¼ cups water Desired amount of boneless fish or shrimp 1 heavy 4 quart sauce pan filled three inches deep with canola oil. Using a fork or wire whisk, blend flour, baking powder, salt and water together until there are no lumps. For fish: Batter should be the consistency of thick pancake batter. For Shrimp: Use less water to make batter a little thicker so it will stick. Set pan containing the oil on the burner and heat on medium high. Test the oil - spoon a few drops of batter into the oil. When the batter dances around in the oil and swells double it is hot enough. If the batter sinks to the bottom and sticks the oil is not hot enough. Use caution. Do not leave the oil unattended and do not allow the oil to get so hot it smokes. Using tongs or clean fingers, dip fish or shrimp into the batter to coat all sides. Carefully slip batter coated fish into the hot oil - I cook three pieces at the same time. Turn fish over with a fork. Keep turning fish as it cooks. When the oil starts to crackle and spit as it hits the water content in the fish or shrimp it is nearly done - remove fish from the oil when the sputtering and fussing slows and the batter has browned on all sides. Boneless fish fillets (3" x 2" x 1") should only take about 3 minutes and jumbo shrimp not quite 3 minutes. Drain fish on a heavy folded paper towel placed on a glass plate. Serve piping hot with lemon juice, tarter sauce or malt vinegar. |
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