Alma Lach

Friture de l’Île de France

French-Fried Fish

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Smelts, perch, or other fish fillets
  • Peanut oil for frying
  • 1 cup flour
  • 1½

Method

  1. Clean smelts and dry on paper towels. If using fillets, cut them into about 4 lengthwise pieces. Make them about the size of a smelt.
  2. Heat oil to 340 degrees. Put the flour into a mixing bowl. With a whisk stir in the beer. Beat out the lumps. Dip fish into the batter and then put into the hot oil. Fish a