Deep frying can be very intimidating; but once you get the hang of it, it becomes another wonderful cooking technique in your repertoire. Cast iron pans work well. The oil needs to be only about 1-inch deep. Be careful not to let water come in contact with the hot oil—it will splatter and can burn you. If you do not have a deep fry thermometer, you can toss a 1-inch bread cube into the oil to determine if the oil is hot enough. If the bread browns in 30 seconds, the oil is ready.
Prepare Red and Green Coleslaw first so the Fish and Chips Sandwiches can be served warm.
- Cook Time
- Prep Time
- Canola oil for deep frying
- 1½ pounds flounder or tilapia filet, cut in 3-inch pieces
- 1 cup flour
- ½ cup matzoh meal
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 (12-ounce) can dark beer
- 4 hamburger buns, split in half
- Potato chips or vegetable chips
- 1 lemon, cut in 4 wedges
1. Pour 1-inch oil in a large heavy-bottomed pan. Heat over medium heat to 375°F. Lay out paper towels on a work surface.
2. To prepare batter: In a large bowl, whisk together flour, matzoh meal, salt, cayenne, eggs, and beer until smooth.
3. Coat fish with batter and let fish sit in batter while oil is heating.
4. When oil reaches desired temperature, gently place fish into pan. Cook for 4 minutes on each side. Fish should be well browned and crisp. Do not crowd fish in the pan; you may need to work in batches.
5. Remove fish from oil. Drain on paper towels and place on buns. Serve with chips, lemon wedges, and Red and Green Coleslaw on the side.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.