If your fish is greasy it's probably because your oil is not hot
enough. Be sure your peanut oil is 375F before you add the fish and
do not add too many pieces of fish at a time or they will bring the
temperature of the oil down. Fry only a few pieces at a time. When
you take them out, season them and place in a 300F oven to stay warm
while you finish the frying.
The easiest batter to use is a pancake mix. Be sure and dip the fish
into the dry mix to coat lightly so the batter will stick to the
fish. Then, mix the pancake mix with ice cold club soda and dip the
lightly floured fish into the batter.
Another batter is to mix flour with corn starch or rice flour. Mix
with icy cold club soda. And yet another batter is to whip the egg
whites and fold the whipped egg whites as in this recipe. This
version gives you a thicker coating on your fish.
1/2 teaspoon baking powder
1 1/4 cups all-purpose flour
1 tablespoon vegetable oil
3/4 cup beer
1/4 cup milk
Sift baking powder with flour, place in a large bowl. Make a well in the
middle of the flour, add oil and beer, stir with a wooden spoon.
Gradually add milk until incorporated. Do not overmix. Batter will become
elastic. Let batter stand for 30 to 35 minutes, till thickened. When ready
to batter fish, in a copper bowl, whisk egg whites till stiff peaks form.
Gently fold stiff whites into batter, using wooden spoon, until combined.
Using a two pronged fork, dip a fillet in batter, turning to coat
thoroughly. Hold it over the bowl, so excess batter can drip off. Lower
fillet into hot oil, turning once, fry till golden and crisp, 6 to 8
minutes. Remove to baking sheet lined with paper towel, and keep warm in
the oven as you fry the rest. To serve, sprinkle chips with salt,
decorate fish with lemon wedges. Serve with tartar sauce and malt vinegar.
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