Battered Fish

Sometimes I get a real hankerin' for some battered fish. It's not a common way to prepare fish here. There a a few places here that do it (two that I can think of), but the way it turns out depends heavily on who is in the kitchen that day. So I did a little experimenting and came out with a recipe that reliably comes out crispy even in the Mazatlan humidity. It's also very simple and requires few ingredients.

Ingredients:

1 lb. white fish (Dorado works well)
1 c. white flour
1 c. cold water
1 tbsp. yellow mustard
1/2 tsp. baking powder

Preparation:

Cut fish into pieces. No piece should be more that 1/4 inch thick. I prefer to make fingers, but planks or bites work fine. Dry fish pieces on a paper towel.

Mix together water and mustard in one bowl and flour and baking powder in another. Slowly pour water mixture into flour mixture while whisking, until you have a batter that is the consistency of runny pancake batter. The thicker your batter, the thicker and puffier the coating on the fish will be, the thinner the crispier.

Heat 1 inch of oil in a skillet to 350°F. Stir batter. Dip fish pieces in batter and gently lay in oil. Fry until golden, turning once. Repeat until all fish is cooked. Be careful not to crowd the pan. Serve.

Cook's Notes: As long as you have a hot pan of oil, you might want to make some Hush Puppies.
serves: 4
prep time: 20 minutes

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