Steve'S Deep Fried Fish(Quebec Style) – a delicious recipe with vinegar, milk, flour, baking powder, water, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine ingredients, except fillets and mix well.
2
Keep fillets cut 1 1/2 to 3 1/2-inches thick and batter cold so fish won't soak up too much oil.
3
Use peanut oil at 350u00b0 to 375u00b0; a candy thermometer works well to maintain temperature.
4
Too many fillets deep fried together will cause fish to stick together and temperature will drop below 350u00b0 resulting in soggy fish.
5
Keep fish in oil until golden brown and place on wire rack over paper towel lined plate for crispness.
6
Use leftover batter and dribble in hot oil to make delicious crunchies that everyone will love. When done, strain oil through cheesecloth so you can use it several times.
7
Place potato slice in hot oil to remove all flavors.
8
This recipe works great with walleye, Northern pike or crappie.
241
kcal
Calories
2
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Tbsp. vinegar, 1/2 c. milk, 1 c. all-purpose flour, 1 Tbsp. baking powder, and more.
Yes, Steve'S Deep Fried Fish(Quebec Style) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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