NICE FISH AND CHIPS 4 fish fillette BEER BATTER: cup flour cup maizena 250g ordinary flour 250m

Helena Kruger BAPTISM icar BATTER FOR FISH Ingredients 250ml flour 2ml salt 5ml Baking powder [and a knife edge Baking soda] 250 ml of water [maybe icar even a little for a nice thin batter] Method Sift the dry ingredients together and add enough liquid to make a thin attachment form. Let 15min. clean up and dip your fish in flour and rolled off in your batter. I just throw some clean fish seasoning on my fish before I'm rolling it in the flour. Fry in deep hot oil so nice 4-5min on a side drain. Helena!!! icar http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/doopbeslag-vir-vis.html icar FISH IN BEER BATTER (4 servings) 175ml flour 200ml cornflour 3 ml turmeric 1 x 340ml can of cold beer Sunflower oil for frying 500g cape witvisfilette Method: Mix the cake flour, corn flour and turmeric. Add the beer and stir until smooth. Heat a thick layer of oil over medium heat in a non-stick pan. Season the fish with salt and pepper and dip in batter. Put two pieces of fish at a time into the hot oil and fry for three to five minutes until cooked through and golden brown on both sides. Drain the fish on paper towels and serve with tartar sauce, chips and roasted vegetables. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/doopbeslag-vir-vis.html Breyton wrists'S MA'S FISH RECIPE 6 servings of frozen hake fillets. BATTER 120g cake flour, 1 egg yolk, 90ml beer, 1ml salt 45ml milk mixed with 30ml cold water, 2 egg whites, 600ml sunflower oil fish to fry. Method: Put the flour in a mixing bowl. Make a well in the center of the flour. Add the egg yolk, beer and salt in the center of the cavity. Mix very well. Make sure there are no lumps. Gradually add the milk water and mix until smooth. Cover the bowl with a cloth and let batter rest for at least 30 minutes. Beat ie egg whites until soft peaks form. Now folded ie whipped egg whites gently into the batter. Kosmater http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/doopbeslag-vir-vis.html
NICE FISH AND CHIPS 4 fish fillette BEER BATTER: cup flour cup maizena 250g ordinary flour 250ml beer Oil for deep frying Sift the flour, maizena and cup plain flour in a bowl and make well in the center. Add the beer and mix with wire whisk until a smooth dough. Cover the fish fillette with ordinary flour, shake off excess flour and dip in beer batter, Bake in oil for 4 -5 minutes until golden brown and cooked. Drain on paper towels. icar Served with chips and slaai.http :/ / lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/doopbeslag-vir-vis.html
Gwen Smith BATTER FOR FISH PORTIONS I do not know where I got the recipe. Maybe even on this site! It helps to make your fish nice dry and first in flour to dust before dipping it into the dough. 250ml flour 1t salt 1 egg yolk 15ml Oil 350ml beer 1 Egg white Method: Mix everything icar except egg white .. Beat egg whites until stiff and fold into batter ... dip your fish in it and deep fry!! . http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/doopbeslag-vir-vis.html Louise Groenewald HOW TO MAKE Pan-fried fish cooked pan-fried Line Fish with Lemon re-Butter Sauce (serves 2-4) A few notes first: Before buying, ask your Fishmonger if the fish is suitable for pan frying. I buy my fish at the fresh fish section at Fruit & Veg City at Willowbridge. You can phone ahead to find out what is available. (021 914 8011) The ladies there are very helpful. icar I also of or in buy fish in Yzerfontein. It's an hour's drive from here and well worth the drive. Ask me for details. My first choice in the morning icar Easily obtainable line fish is Cod (Cod), my second choice Dorado (Dawn), Geelbek (Cape Salmon) King Stone (handle with care, very firm, but turns rubbery Easily), White Steenbras, etc.. Yellowtail (Albacore) of and Angelfish are zowel tasty, but quite dry, take care not to overcook. Some fish, like hooks, is more suitable for grilling and oven baking or making fish cakes with, due to its soft and delicate icar texture. Hooks breaks up very Easily and the less you handle it, the better. icar Galleon (rich and fatty) and Snoek are excellent for braaing. Work on between 200 - 250g fish per person. icar This is after trimming the fish. Freeze any off-cuts until you have enough to make fishcakes. Skin on or off is personal icar choice. I like the skin, but many do not. To always leave the skin on before cooking, even if you do not like it, as it helps to keep the fish together and it's Easier to handle. Place the fish with the skin side facing up first in the pan. You normally only need to turn the fish once and this will give you a nice presentation In side when turning. If fish is for the most times very expensive it will be to your benefit to learn how to Prepare fish really well. Most people are scared of buying In and Preparing fish, because it is expensive and Because They are unsure of the Preparation Thereof and do not want to