| Bob (this one) |
Lucky wrote:
> Arthur Treacher's Fish Batter
>=20
> 3 Pounds Fish Fillets=20
> 2 Cups All-purpose flour=20
> 3 Cups Pancake mix=20
> 3 Cups Club soda=20
> 1 Tablespoon Onion powder=20
> 1 Tablespoon Seasoned salt
> Dip moistened fish pieces evenly but lightly in the flour. Dust off
> any excess flour and allow pieces to air dry on waxed paper, about
> 5 minutes.
The flour will more likely become dampened by the natural moisture in
the fish.
> Whip the pancake mix with the club soda to the consistency of
> buttermilk- pourable, but not too thin and not too thick.
Whipping club soda and a powder together will cause it to foam up.
> Beat in the onion powder and seasoned salt.
Better to mix it with the other dry ingredients and only mix it with
liquid once.
> Dip floured fillets into batter and drop into 425 oil in heavy=20
> saucepan using meat thermometer.
425 is well over the smoke temperature of most cooking oils and
very dangerous.
Meat thermometers don't go to 425. Typically they go no higher than 220=B0=
F.
> Brown about 4 minutes per side.
If deep frying (in a saucepan) there's no "sides" in the process.
It's immersed.
> Arrange on cookie sheet in 325 oven until all pieces have been=20
> fried.
4) This is too hot for holding. It shouldn't be any hotter than 200=B0F.
Pastorio
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