Fish Fry

Recipe Ingredients

		Vegetable oil - for frying
1 1/2 lbs	681g / 24oz	Fresh cod - (to 2)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose unbleached flour
2 cups	396g / 13oz	Eggs (large)
2 tablespoons	30ml	Cold water
2 cups	292g / 10oz	Plain bread crumbs
1/2 teaspoon	2.5ml	Dried mustard powder
1/4 teaspoon	1.3ml	Cayenne pepper
		Lemon wedges - for serving
		Malt vinegar - for serving
		Serving Suggestions
		Cucumber Watercress Salad, (see recipe)
		Malt Vinegar Oven Fries, (see recipe)

Recipe Instructions

Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium-high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.

Cut cod into 4 servings, 6- to 8-ounce portions, and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs with mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.

When the fish is evenly golden all over, remove and drain on brown paper sacks.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B24) - from the TV FOOD NETWORK

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