Fish Fillets in Batter
From:	Marie-Thé, Quebec, Canada
Comments:	Keep in dry heat until ready to serve; if cold, reheat in oven, not in deep-fryer. Serve along with French fries. Never use any sharp utensil to turn fish over as it could puncture the pieces.
Servings:	35 [4 ounces / 113 g fish per serving]
Ingredients	Preparation
1 1/4 pounds [568 g] flour 1 tablespoon [15 mL] salt 2 tablespoons [30 mL] baking powder 1 1/2 cups [375 mL] milk 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 pour in already mixed together milk and water, whipping using a wire whip, until smooth. Leave batter to sit for 15 to 20 minutes before using. Cut fish fillets on the bias into servings, so that they will look bigger and will cook better. Completely coat each piece with batter removing excess batter by wiping pieces on the edge of the bowl. Preheat fat to 375°F [190°C] into a deep-fryier. Half immerse fish pieces into hot fat holding pieces in for a few seconds only. Deep-fry fish pieces for approximately 10 minutes, until golden brown. Using a slotted spoon or a skimmer, gently turn fish pieces over and fry until golden brown on other side; drain and serve.