FIXING FISH
(Page 5 of 6)
Chill the fish, which should be in relatively small pieces.
Heat 2 to 3 inches oil in deep-fryer or deep skillet to
375°F (a 1-inch cube of bread should brown in 30
seconds). Don't fill the pan more than half full, or the
oil will overflow when hot. Pat the fish pieces dry with
paper towels, dip them in chilled batter and drop them into
the oil. Don't crowd them, or the oil will cool. Fry 10
minutes per inch, turning once and checking 1 or 2 minutes
before time is up. The outside should be crisp and brown,
the inside moist and opaque. The batter should form a crust
and seal the fat out.
RELATED CONTENT
Three Fine Kettles of Fish
Baked, Stufed Red Snapper
3/4 cup
chopped celery
1/2 cup chopped onion
1/4 cup plus 2 tablespoons melted butter or margarine,
divided
1 quart dry bread cubes
1/2 cup sour cream
1/4 cup diced, peeled lemon
2 tablespoons grated lemon rind
1 teaspoon paprika
1 teaspoon salt
1 whole, dressed red snapper (or other lean fish), about 4
pounds
Cook celery and onion in 1/4 cup butter until tender.
Combine with bread cubes, sour cream, lemon, rind and
seasonings.
Clean, wash and dry fish. Stuff fish loosely. If desired,
close opening with small skewers or toothpicks. Place in
well-greased baking pan, brush with some of the remaining
butter and bake until done, basting occasionally with
butter. Remove skewers and serve. Serves 6.
Fillets in Caper-Mustard Sauce
4
teaspoons butter or margarine, divided
1 teaspoon flour
1/4 cup water
2 tablespoons dry white wine
1 teaspoon Dijon-style mustard
1 teaspoon drained capers
1/2 teaspoon grated lemon rind
Freshly ground pepper
2 lean fish fillets, 5 to 6 ounces each
2 teaspoons lemon juice Salt to taste
Melt 2 teaspoons butter or margarine in small saucepan. Mix
in flour and cook over low heat, stirring constantly, for 1
minute. Remove from heat; stir in water, wine and mustard.
Return to heat and bring to a boil; reduce heat and simmer,
stirring constantly, until thickened. Add capers, lemon
rind and pepper to taste; remove from heat and keep warm.
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