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Ingredients
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    1   pound 
    fresh or frozen cod or halibut fillets
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    1/2  cup 
    all-purpose flour
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    1/3  cup 
    fat-free milk
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    1/3  cup 
    ale or nonalcoholic beer
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    1   
    egg or 1/4 cup refrigerated or frozen egg product, thawed
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    1/4  teaspoon 
    kosher salt
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    Dash freshly ground black pepper
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    1/2  cup 
    canola oil
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    Malt vinegar
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    Fried Parsley (below) (optional)

Directions
1.
Thaw fish, if frozen. Set aside. In a medium bowl, whisk together flour, milk, ale, egg, salt, and pepper until combined. Cover and chill batter for 30 minutes.
2.
Preheat oven to 250 degrees F. Rinse fish under cold running water; pat dry with paper towels. Cut fish crosswise into eight pieces.
3.
In an 8-inch skillet, heat oil over medium-high heat for 2 minutes.
4.
Dip four pieces of the fish in the batter, turning to coat and letting excess batter drip off. Fry the fish pieces in the hot oil about 4 minutes or until golden brown and fish flakes easily when tested with a fork, turning once. Transfer fried fish to paper towels; let stand to drain. Place fish on a baking sheet; keep warm in the oven. Repeat with remaining fish pieces.
5.
Serve fish with malt vinegar and, if desired, garnish with Fried Parsley.
Tip
  • Fried Parsley: After cooking fish in the oil, add several sprigs of fresh flat-leaf parsley to the hot oil. Cook until parsley is no longer bubbly. Using a slotted spoon, remove parsley from oil. Drain on paper towels.
Nutrition information
Per Serving: cal. (kcal) 177, Fat, total (g) 8, chol. (mg) 55, sat. fat (g) 1, carb. (g) 4, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 21, vit. A (IU) 48.59, vit. C (mg) 2.95, Thiamin (mg) 0.07, Riboflavin (mg) 0.12, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 118, Potassium (mg) 479, calcium (mg) 20.19, iron (mg) 0.54, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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