Fish Fry by Farmer Scott Meyer
list of ingredients
2 cups of rice flour / 4 pounds of fish / peanut oil / 1 local beer / 2 eggs / a dash of hot sauce
method of cooking
Fillet those fishes. Slice into pieces and set aside. Whisk the beer and eggs together into a frothy mixture. Toss in the fish and add a dash (or more) of hot sauce. Cover and allow to soak for one hour in the refrigerator. Begin to heat oil. Pour the rice flour onto a plate or pan and coat each fillet. Drop each piece of fish into hot oil for 2 and a half to 3 minutes. Remove fish and place on a paper towel to cool. Season to taste with spices. Serve with cocktail and tartar sauce.
cooking time 80 minutes / serves 8