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<h1 style="text-align: center;" data-mce-style="text-align: center;">deep fried - battered fish</h1><h2>] recipe.ingredients =</h2><ol><li>] fish,fillets</li><ol><li>] cod - boneless, skinless fillets, approx 250g/8oz per person</li><li>*] options - upgrade - halibut($$$), salmon($$),</li><li>] options - downgrade - pollock, basa, sole,</li></ol><li>] fish batter ( makes enough for 1 KG of fish)</li><ol><li>] 1 cup all-purpose flour</li><li>] 1/2 cup milk</li><li>] 1/2 cup water</li><li>] 1/4 cup baking powder 2 Tablespoons Baking Powder</li><li>]1 teaspoon salt</li><li>+] onion salt</li><li>+] garlic powder</li><li>+] paprika, sweet</li><li>+] 1/4 teaspoon tumeric</li></ol><li>] other</li><ol><li>] 3 cups vegetable oil (canola) - for large dutch oven style pot</li></ol></ol><h2>] recipe.instructions</h2><ol><li>] Whisk together batter ingredients in a bowl until smooth. </li><ol><li>]&nbsp;combine all the batter ingredients including&nbsp;the flour, milk, water, baking powder, salt and any optional seasonings you want to try. </li></ol><li>+ OPTIONAL] Dredge fish in (seasoned) flour prior prior to dipping in batter</li><ol><li>] helps to absorb any moisture on fish - </li><li>2014-12-01 tried without, batter didnt seem to stick to fish as well as it should have, next time try "dredging" in flour first </li></ol><li>] drop battered fish&nbsp;pieces into 350 degree F vegetable oil </li><ol><li>*] your going to find that a having&nbsp;thermometer will be very helpful, oil temperature is very important</li><li>] make sure oil is at temp or even slightly higher before putting the fish pieces in </li><li>*] IMPORTANT - the temp of the oil will drop (significantly) after putting fish peices into it</li><li>*] vegetable oil = i used canola b/c its typically cheap, might be good with more exotic oil like "peanut" or&nbsp;???&nbsp; </li></ol><li>] cook for approx. 10 minutes total, flip peices after 5 minutes</li><ol><li>] time will vary dependant upon thickness of fish. For thin pieces cut two minute off time, for extra thick pieces add two minutes</li></ol><li>] remove from oil and set on payer to dry</li><ol><li>] paper towels, paper bags, OR rack</li></ol></ol><h2>] other</h2><ol><li>] notes =</li><ol><li>] SRC = AllRecipes user __&nbsp;, original recipe has been MODIFIED</li><li>] a thermometer to keep an eye on the oil temperature - temp seems to drop rapidly once the fish peices are dropped in, goes too low, somewhat hard to control</li><li>] a deep fryer spider - aka metal ? spoon/spatula ?&nbsp;with holes in it you can use to get under your fish pieces and scoop them out of the pot</li><li>]</li></ol><li>] video =</li><ol><li>] </li></ol></ol>

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