You are here: Seasoned Cooking » All Issues » July 1999 Issue » This Article » Page 4
July 1999 Issue
It's Fishing Season!
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

My Recipe Lady

Search over a million cooking, baking and drink recipes. My Recipe lady finds the recipe you need

BCF Diana

Supplier for the pharmaceutic, cosmetic and food industry.

The Professional Chefs Association

The Professional Chefs Association, an international group of culinary experts, offers career enhancing networking, certification training, and co...

The Executive Chef

Theme menus with free recipes, food related links, a recipe forum to request and exchange recipes, and if your website is food related apply for m...

SPI Diana

SPI Diana est le spécialistedes ingrédients carnés destinés à l'industrie alimentaire.

Rockfish and Chips

Rockfish is a light and delicate fish that lends itself well to frying. This version of fish and chips is easy to prepare and very flavorful.
  • 2 lbs. rockfish fillets
  • 2 lbs. potatoes cut into French fry shape
  • Oil for deep frying
  • Tempura batter mix
  • 1 tsp. lemon pepper
  • 1 tsp. seasoned salt
Prepare a batter by mixing the tempura batter mix per package directions and add the Lemon Pepper and seasoned salt. Hint: Use ice cold water for the best results.

Heat the oil for deep frying (peanut oil preferred, and it can be reused). Cook the French Fries first. When the fries are done, dip each fillet into the batter and carefully place into the hot oil. Cook no more than 4 or 5 fillets at one time. Cook the fillets for about 3 minutes and drain on paper towels before serving. The fish is best served with malt vinegar as a table seasoning (fresh lemon wedges also work well), or you can use catsup or cocktail sauce for dipping.

Second hint: Salmon, halibut or cod can also be prepared in this manner.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.