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To celebrate the miracle of the oil on Hanukkah this year, try these fresh little fish puffs fried in light batter.

Ingredients:

  • 6 Tbs. all-purpose flour
  • 1 egg, separated
  • 1 Tbs. olive oil
  • 7 Tbs. beer, measured without the head,
     at room temperature
  • Salt and freshly ground pepper, to taste
  • 1 lb. cod, hake, halibut or other white fish fillet,
     cut into 1 1/2-inch pieces
  • 1 1/2 tsp. ground coriander
  • Vegetable oil for frying
  • Lemon wedges for garnish

Directions:

Put the flour in a large bowl and whisk in the egg yolk and olive oil. Gradually whisk in the beer to make a smooth batter and season with salt. Let stand for 1 hour.

Meanwhile, in a bowl, toss the fish with the coriander and pepper and refrigerate until the batter is ready.

Preheat an oven to 350°F. Line a baking sheet with a double thickness of paper towels.

In a deep-fry pan over medium-high heat, pour in oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer.

In a small bowl, whisk the egg white until stiff but moist peaks form and fold it into the batter. Season the fish with salt. Working in batches and not crowding the pan, dip the fish into the batter and fry until golden brown all over, about 3 minutes. Transfer the fish to the prepared baking sheet and keep it hot in the oven. Serve with lemon wedges. Serves 4.

Leslie Revsin, Chef and Cookbook Author, New York City.