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Tuesday, December 18, 2012,11:37 PM by
V.Chitralekha

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DEEP-FRIED FISH AND SHELLFISH

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To prepare the batter: Sift the flour and salt into a bowl. Mix the egg yolk and oil together, gradually add to the flour, then add milk, a little at a time.
  • Cover the bowl and set it aside for 20 minutes.
  • Beat the egg whites until they form stiff peaks. Quickly fold into the batter.
  • Fill a large deep-frying pan about one-third full with oil and heat until a small cube of stale bread dropped into the oil turns light brown in 30 seconds.
  • Using tongs, dip the fish pieces first into the batter, then into the oil. Fry them until they are crisp and golden brown.
  • As each piece is cooked, remove from the pan and drain on absorbent paper then transfer to a warmed serving dish and keep hot.
  • Garnish with parsley sprigs and lemon quarters and serve at once.

INGREDIENTS

  • 2 plaice fillets, (skinned and cut into strips )
  • 2 whiting fillets,( skinned and cut into strips )
  • 4 small scallops
  • IDHAYAM MANTRA Peanut Oil for deep-frying
  • 250 grams large frozen prawns
  • 8 sprigs parsley
  • 1 lemon, quartered

For the batter

  • 150 grams flour
  • ¼ teaspoon salt
  • 1 egg yolk
  • 1 tablespoon Cooking oil
  • 250 ml milk
  • 2 egg whites

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