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Fish 'n Sticks
Numero Uno: See Beer Batter for our choice, at least temporarily for fish, poultry, and veggies. But we continue 

  
Notes: 
* Breading usually involves bread crumb, cornmeal, cornflakes or something other than flour as a coating.  It could be eliminated for a lighter 
coating. A general rule of thumb for baking batter-dipped fish seems to be 10-12 minutesin a "very hot oven. . . or till fish flakes."  (How  
you test flakiness without destroying the batter integrity is beyond me!)
* I am guessing that whipped egg whites or baking powder serve the same purpose:  to make the butter "puffy."  More experimenting with that is
necessary.
* The Cook's Country Cookbook (America's Test Kitchen on public television) advises using Crisco in its recipe for crispy chicken, because
it browned more evenly and tasted less greasy. 
* Chef Emeril Largesse uses haddock or other firm fish, rice flour and beer as his batter, and adds baking powder.
* Bon Appetit, December 2001 fries catfish in a flour/beer batter and serves on top of vinegarey coleslaw.  Malt Vinegar is recommended as
a dip.
* Paul Prudhomme simply dredges his catfish in a seasoned, cornmeal, corn flour, and regular flour base.  He presses the fish firmly to be sure
the coating adheres.


2.  Mom Dorrington's favorite recipe from Parade Magazine, 3/26/00.

Note:  A low-cal approach to onion rings from the NBC Today Show-- dip onion slices in egg white, then crushed corn flakes and bake instead of
deep frying.  

4    catfish fillets, about 6 oz each
2    large onions, sliced and separated into rings
tartar sauce (below)

1    cp flour
1    t salt
2    T melted butter
2    eggs, beaten
1    cp beer

2    egg whites, stiffly beaten
vegetable oil for deep frying

1.   Sift flour and salt into a bowl.  
2.   Stir in melted butter and the eggs.
3.   Gradually add beer and stir till batter is smooth.
4.   Let batter stand in a warm place for 1 hour.
5.   When hour is almost up, beat egg whites and fold into batter.
6.   Fill a large deep pot with vegetable oil; heat to 350 degrees.
7.   Dip fish fillets in batter and cook 2 at a time in hot oil for 3-4 minutes per side, or till fish
     is golden and flakes easily when tested with a fork.  Drain on a paper towels.
8.   Dip onion rings into same batter and fry till golden, about 2 minutes per side.  Drain on
     paper towels and sprinkle with salt.
 35 g carbohydrates, 32 g fat, 184 mg cholesterol.