1 c. self-rising flour
8 frozen Hill Country Fare Pollock or Whiting Fish Fillets, thawed
3 cups canola oil for frying
1 lemon, cut into wedges
1/2 c. cider vinegar, optional
Combine flour and 1 cup water in a medium-size bowl and stir to a pancake batter consistency. Add 1 to 2 Tablespoons more water if batter is too thick.
Heat a skillet over high heat for 3 minutes and add oil. Heat oil for 2 to 3 minutes (375F).
Meanwhile, season fish with salt and pepper. Stir batter and dip fish fillets one at a time and allow excess to drip off. Fry two to three fillets in hot oil over medium high heat for 3 to 4 minutes on each side. Drain fish on paper towels and keep warm. Serve fish fillets with lemon juice or ginger lime sauce.
No Nutritional Information Available
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