Fried Fish
Thin fillets in a beer batter, fried fast in very hot oil, make a crisp fish dinner with very little fuss. The cook briefly microwaves the fish first, so the inside is already hot and the pan only has to brown the coating. Catfish and tilapia hold together well, while flounder is more delicate. Serve with ketchup, lemon juice, sweet-and-sour sauce, or teriyaki sauce.
Instructions
Start heating the oil in a skillet. This dish relies on fast cooking in very hot oil, so give the oil time to get properly hot.
Microwave the fish, flipping it as it heats, until the inside is hot and the fillets look about half cooked.
Whisk the flour, egg white, and beer (or the cold water and baking powder) into a batter.
Pat the fish dry with a paper towel, then dust it lightly with flour. The flour takes up any moisture left on the surface so the batter will cling.
Dip each fillet in the batter and coat it well. The batter also helps shield your hand from splatter.
Hold a fillet just above the oil, then slide it in gently so it does not splash.
Nudge the fish with tongs as needed to keep it from sticking to the bottom of the pan, and turn it over as it cooks.
Lift the fish out once the coating looks golden and crisp, and serve it right away. You can whip the egg white for a lighter batter, leave it out, or stir in cornmeal for a coarser crust.
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