1 Cup flour
1/4 Cup breadcrumbs or cornmeal (I Like crackers)
1/2 teaspoon salt
1/4 black pepper
1 cup milk or 1 cup of beer or a half cup of V8 and half cup of beer, that is very good.
1 egg
mix well, then add additional flour to coat the fish and dip into the batter, and fry to your liking, this will cover about 2 pounds of fish.
A few drops of Tabascos and nicely fried potatoes and cole slaw and you are set.
And here is a kick-butt dipping sauce, but make it the day ahead:
1/2 cup of mayonnaise
1/2 cup of Chile sauce
1/2 cup Green pepper sliced paper thin
2 Tablespoons lemon juice
1 Tablespoon deli mustard
1/2 tablespoon horseradish
1 tablespoon fresh parsley or 1/2 teaspoon of dried parsley
and a dash or 2 of Tabasco, let that sit over-night and you are ready to go.
Like I said let that go over-night.
I have both recipes from Marge Farrell's fish house from Chicago, Marge is not with us any more, she is gone, but everything is very well. Time to pass on a legand
It took me a long time to find those recipes, the paper that I have those recipes are from March 1987. I think there is one more about fish in V8 batter in with Bisquick, I am not sure, I have to find it.
But please to be sure to try the dipping sauce.
