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July 1999 Issue
It's Fishing Season!
by Philip R. Gantt
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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
 
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