Fish Limon
fish
2 pounds cleaned squid; whole
1 1/2 cup flour; as needed
4 lb fillets-sole, grouper, trigger, etc; whole
2 cup water
4 teaspoon olive oil; as needed
4 pounds shrimp 12count; shelled & deveined
6 eggs egg whites separated; stiffly beaten
4 teaspoon lemon juice; to taste
1 cup peanut oil; as needed
Wash and dry the seafood. Sprinkle with lemon juice and salt. Dust with about 3 tsp of flour. Sift remaining flour and a pinch of salt into a small bowl. Blend in water and olive oil. Allow to stand at room temperature for 1 hour. Fold in beaten egg whites. Heat 2" of oil to 375 approx in a skillet. Dip seafood in batter and fry a few pieces at a time for 1 minute, or until golden. Drain on paper towels. Keep warm in a 200 degree oven until all are cooked.
Contributor: Ralph Mariano
Yield: 8 servings
Preparation Time: 0:0
M493^04042
