Mike Powell wrote to DAVE DRUM <=-

through business. I'm a bit iffy as they've redecorated the outside of
the building with Dia de los Muertos themes. I'm not entirely sure I
want to patronise a restaurant with a dead people theme.

In the case of a restaurant, that would certainly give one pause. ;)

That plus the long lin es of people who don't "get it" are keeping me
away.

Plus I miss the Rally's that was there. They had a fish sandwich that
was most excellent and at a decent price point. I like a good fish &
chips and it doesn't even have to be the post Mardi Gras mackeral
snapper season. Bv)=

Haven't got a recipe for their Deep Sea Double so I'll post one I do
have from one of my favourite fish joints ... which I wish would come
back to my town - Captain D's

--MMM

Title: Captain D’s Batter Dipped Fish
Categories: Seafood, Breads, Chilies
Yield: 4 servings

Oil; for frying
1 1/2 c A-P flour
1/2 c Cornstarch
1 tb Baking powder
2 ts Kosher salt
1/2 ts Cayenne pepper
1 1/2 c Water
2 lb Cod, hake, or other white
- fish

Heat the oil to 350ºF/175ºC in a deep fryer or a
medium-sized saucepan.

In a medium bowl, combine the flour, cornstarch, baking
powder, salt, and cayenne pepper. Whisk in the water.
The batter will get a little foamy. Continue to mix.

Pat the fish dry with a paper towel to remove excess
moisture. Dip the fish in the batter to fully coat each
fillet.

Deep-fry the fillets for 3 to 4 minutes until they are
golden brown. If you choose to fry multiple pieces at
once, you may want to separate the pieces when cooking.

When the fish has finished cooking, let it drain on a
wire rack.

MAKES: 4 servings

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... To be trusted is a greater compliment than to be loved.
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