Fish Fillets in Batter
From:	Marie-Thé
Comments:	Keep in dry heat until ready to serve; if cold, reheat in oven, not in in deep fry. Serve with French fries.
Servings:	35 [4 ounces / 113 g fish per serving]
Ingredients	Preparation
1 1/4 pounds [568 g] flour 1 tablespoon / 1/2 ounce [15 ml] salt 2 tablespoons / 1/2 ounce [30 ml] baking powder 3/4 pint / 1 1/2 cups [375 ml] milk 3/4 pint / 1 1/2 cups [375 ml] cold water 8 3/4 pounds [4 kg] fish fillets Fat for frying	To mix ingredients evenly, sift together flour, salt and baking powder, 3 times; transfer into a bowl. Slowly add milk and water, already mixed together, to the flour mixture. Whip, with a wire whip, until smooth; let batter stand for 15 to 20 minutes before using. Cut fish fillets into servings, on biais [they will look bigger and will cook better]. Completely coat with batter; remove surplus by wiping servings on the edge of the bowl. Heat fat for deep-frying to 375°F [190°C]; half immerse servings into hot fat for a few seconds, before deep-frying into the fat [hold pieces for a few seconds only]. Deep fry for approximately 10 minutes; when golden brown on one side, gently turn fish with a slotted spoon or a skimmer. Never use anything sharp as it could puncture the pieces.