Red-Fried Fish

Ingredients

• Corn, grape seed or other neutral oil for deep-frying
• 1 teaspoon ground ginger
• ½ teaspoon cayenne, or to taste
• 1 teaspoon mild paprika
• Salt and pepper to taste
• ½ cup flour
• 1 egg
• 2 tablespoons lime juice
• 1 pound thin fillets of a white fish like flounder or fluke, in 4-inch strips about 1 inch wide (almost like fish fingers)
• 1 lime, cut into wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    166 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 17 grams protein; 97 milligrams cholesterol; 355 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put at least 1/2 inch oil in cast-iron skillet. Over medium-high heat, bring oil to 350 degrees. (A drop of batter will sizzle energetically but not violently at this temperature.)
2. Meanwhile combine ginger, cayenne, paprika, salt, pepper and flour in a bowl. Beat egg with lime juice and about 1/4 cup cold water; stir into mixture, and stir in as much water as necessary to achieve consistency of pancake batter. Stir in fish.
3. When oil is heated, gently slide a few pieces of fish into it; do not crowd. Fry, turning once, until fish is crisp and golden brown all over, about 5 minutes. Repeat with rest of fish as necessary. Drain on paper towels, and serve immediately with lime wedges.

40 minutes