I got this recipe off the internet. You can do this with rockcod, too.
fillets of lingcod (fish from Dominic and Alan, filleted by me)
recipe calls for 1 1/2 lbs fish
batter:
1/2 tsp salt
1/2 cup flour (i used all-purpose, but cake flour makes it more airy or something)
1/2 cup cornstarch
1 teaspoon baking soda
2 egg whites lightly beat or whipped
ice cold water
fry some sliced garlic in your oil, remove and put in a large mixing bowl with alot of salt, pepper and sliced jalapeño. 1 used 1 jalapeño but it was about 2 lbs of fish, so next time i will use 2-3 jalapeños.
batter the fish and fry in oil (should be at least 375F or the batter will be greasy), then set on a rack in the oven on low temp to keep it warm (put a tray underneath to catch any oil dripping)
toss the fried fillets in the large mixing bowl with the salt pepper garlic jalapeño.
plate and serve!! i made a small bowl of salt pepper garlic (no jalapeños) for the keiki.
sorry, i just made these pics in a layout format.. is it better?
That looks pretty, darn GOOD !!
looks delicious. my family loves Chinese style salt and pepper cod.
Apparently my kid liked it as well. Actually asked me this week to make it again. Never eats it at the restaurant, since we get it with the jalapeño peppers. ;D
But the next time I'm going to make Fried Fish Fillet with Cream Corn Sauce. One of our favorites and I've never made it before.
Gotta come out fishing with us again!
Yea that looks good and has me missing some Lingcod, and Dungies for some reason.
Damn, that all looks lip smacking good!
Dang that looks good. Made me hungry, again.
I'm on it. I will do this the next bunch of ling. I usually depend on my local Chinese restaurant to do the salt and pepper thing. Dominick
I edited the post for the measurements and stuff. Dominick, can't wait to see yours!
made this with rock cod, not ling this time
Dang'it man, you're playing me along with those Jalapenos... Mmmm!
And the Bok Choy too, oh yeah.