Crispy Fish With Sweet Chili Sauce
This Month's Film: YiYi
I think I've finally found the perfect batter for deep frying. This one is a combination of baking mix (Bisquick), cornstarch, egg yolk, and ice water. At just the right frying temperature, not too hot, the batter puffs just a little and crisps to a beautiful golden brown without the slightest hint of greasiness. I used it to fry up some nice plump chunks of Alaskan pollack, which I served with a sweet chili sauce that I bought at the Asian market.
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