Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Smoke | not in our table | 0 |
| Catfish | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Oil with a high smoke point
- Thin fish fillets (e.g. catfish , tilapia , or the less-durable flounder )
- 1 egg white
- 1 cup flour
- 1 cup beer or 1 cup cold water plus ½ teaspoon baking powder
- Extra flour to dust the fish
Directions
Start heating the oil in a skillet . This recipe is intended for fast cooking in very hot oil.
Microwave the fish to ensure that the inside is hot. Flip the fish as you microwave it. When done, the fish should be hot and should look half-cooked.
Mix the flour, egg white, and beer to make a batter .
Pat the fish dry with a paper towel , then lightly dust it with flour to ensure that it is really dry.
Dip the fish into the batter, and coat them well. The batter will help protect your hand from splatter.
Hold the fish right above the oil, then gently slide the fish into the oil.
With tongs , nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.
Remove the fish when it looks good, then serve it immediately.