Post #134528 by FreakBear on Fri, Jan 7, 2005 10:24 PM

I came up with this out of my frustration with off-the-shelf batter mixes. All measurements were done on the fly (my appologies). Maybe a bit too "Fish n' Chips" for tiki food but here goes.

Your favorite seasoning (black pepper, ground cayanne, thyme)
Salt
Olive oil
3 or 4 medium fish fillets (I use the smaller frozen bagged fillets because I'm cheap :wink: )
1/3 cup cashews (salted or unsalted)
2 extra large eggs
2 (maybe more) teaspoons baking powder
5 rounded teaspoons (more or less) cornstarch
salad portion of sliced fresh cabbage
1 stalk celery
handful of fresh spinach leaves

First I soak/thaw fillets in solution of Kosher or Alea salt and set aside. In a blender chop the cashews -- they should be reduced to a coarse powder (you may need to loosen caked powder from bottom of blender jar). Add eggs, starch, seasoning and powder and blend. coat thawed fillets by rolling in shallow pan of batter. Prepare medium frying pan with about 1/4 inch of olive oil, set on medium heat.
fry fillets one at a time until fish seems tender when poked (batter should be on the darker side of golden brown). Serve on a bed of cabbage, spinach, and thin sliced celery.
-FB