the mass of fish recipe …..?

Does anyone have a good recipe for fried fish batter? I had some deep fried fish in someone's house and asked him how did his body …. she said she used the mass of a better home and garden, but I can not find the recipe …. Can anyone help … the mass reminded me a little of the mixture used for elephant ears. …

Here are some of the different body types to begin with http://www.fishermansexpress.com/batters.html Long John Silvers http://www.recipezaar.com/42780 SHAKE Recipe "fried" FISH WITH SWEET & SOUR MEDLEY SWEET 'N SOUR MEDLEY: 1 / 2 c. carrots sliced 1 / 2 c. pineapple chunks (canned in own juice) 1 / 4 c. diced red and green bell pepper 2 tsp. each packed brown sugar 1 teaspoon teriyaki sauce. each cornstarch and red wine vinegar 1 / 2 tsp. salt mass and FISH: 3 tbsp. all-purpose flour 1 / 4 tsp. double acting baking powder 1 / 8 tsp. 3 tablespoons salt. 10 oz water scrod fillet, cut into 1 "pieces 1 tbsp. & 1 tsp. Medley vegetable oil Preparation: In a 1 quart saucepan, cook the carrots until tender. Add the pineapple, red and green pepper and cook until the mixture is heated. In a small bowl, combine reserved pineapple juice medley with other ingredients, stirring to dissolve cornstarch, pour over carrot mixture and cook, stirring constantly until mixture thickens and is heated thoroughly, set aside. To prepare the fish: In a small bowl, with fork, mix the dry ingredients and add water. Stir until batter is smooth. Add the fish pieces to the dough until all the fish is covered. In a nonstick skillet, heat oil over medium-high and cook fish until golden brown on both sides, 2-4 minutes and carefully turn pieces and cook until browned on the other side. Remove fish to a plate and cover with sauce while hot. Makes 2 servings. Www.msnbc.msn.com-Battered ___________________________________ Beer Fish "The summer cookbook Shack: The Complete Guide to the coast of Food" by Jasper White Serves 4 Ingredients • About 6 cups peanut canola or other vegetable oil for deep-frying • 1-1 / 2 pounds (or slightly more) skinless fish fillets (large flounder and plaice, haddock, cod, hake, haddock, ocean perch, or tautog), cut into 4 thin (less than 3 / 4 inch) slices • About 3 tablespoons of salt with spices Seafood (page 168), or salt and pepper freshly ground black to taste • 1 cup all-purpose flour for the dough 1 cup cornstarch • • A 12-ounce can of beer or beer • 1 large egg • 1 teaspoon kosher or sea salt For the tartar sauce • 3 cups Hellmann • Juice of 1 / 2 large lemon (2 tablespoons) • 1 / 2 onion, chopped (1 / 3 cup) • 1 / 4 cup chopped parsley • 4 fresh Italian half dill pickle spears, chopped (1 / 2 cup) • 2 tablespoons capers, rinsed and • 2 chopped hard-boiled eggs, finely chopped • 2 hard-boiled eggs, finely chopped • 1 / 2 teaspoon kosher or sea salt • 1 / 2 teaspoon of black pepper freshly ground INSTRUCTIONS The batter can be made several hours ahead and refrigerate until ready to use. 1. To make dough: Mix flour, cornstarch, beer, egg and salt in a large mixing bowl and beat well. The batter will be very light-slightly thinner than a regular pancake batter. Cover and refrigerate at least 20 minutes, or up to 3 hours. 2. Cover a baking sheet with paper towels. Heat 3 inches oil to 375 F on a to-5-4-room Dutch oven over medium heat or in a fryer. 3. While oil is heating, dry the fish fillets between several layers of paper towels. Season with salt, spice (or salt and pepper). Place steak in the mixture and toss with tongs to cover evenly. 4. When oil is hot, lift the fillets one by one from the dough with the tongs, letting excess dough drip into the pan, and lower than in the oil, keeping each fillet suspended in the oil for a few seconds to establish the mass and prevent sticking to the bottom of the pot. The oil temperature will drop when the fish is added, but an overheating of the oil to 375 F, to compensate for that. Do not allow oil to flow back over 350 F, once recovers. Fry the fillets until golden, about 5 minutes. Transfer to paper towel-lined baking tray with pliers. Serve the fish hot with the Popes the French, cole slaw, tartar sauce, lemon wedges and malt vinegar. For the tartar sauce: 1. Combine mayonnaise, lemon juice, onion, parsley, gherkins, capers and eggs in a large bowl and mix well. Transfer to a bowl or other container, cover well and refrigerate until ready to use. sauce Tatar keeps refrigerated for up to one week. TIPS Serve with french fries Boardwalk for a summer meal. Here is the recipe for Home & Garden Anne Willan of Fish and Chips For the dough: 1 1 / 4 cups all-purpose flour, sifted 1 / 2 teaspoon salt 1 egg, separated 1 1 / 4 cup beer 1 tablespoon vegetable oil For the fish: 1 / 2 cup all-purpose flour 12 oz-2 cod fillets, boneless and skinless salt, pepper and malt vinegar to taste For the dough in a large bowl, combine the flour and salt. Add the egg yolk and half the beer and stir until smooth. Add the beer and the remaining oil and stir until well combined and smooth. Season and aside for 30 minutes. Beat egg whites until stiff. Add to the dough and using a rubber spatula to incorporate and establish times aside.For fish, prepare a deep fryer to 375 degrees. Dust each fillet with flour, patting off excess. Loosely cover each fillet with mixture, place in the fryer, and cook until golden, about five minutes. Remove from oil and transfer fish to paper towel-lined platter to drain. Season and serve www.findarticles.com