BATTER DIPPED FISH

2 LB. FROZEN FISH FILLETS

1 TSP. LEMON JUICE

2-1/2 CUPS VEGETABLE OIL

1/3 CUP FLOUR

1/3 CUP CORNSTARCH

1/2 CUP ICE WATER

2 TSP. BAKING POWDER

CUT FISH INTO 1 INCH CUBES. BLOT WITH PAPER TOWEL. SPRINKLE LIGHTLY WITH LEMON JUICE.

COMBINE FLOUR AND CORNSTARCH IN A SMALL BOWL.

GRADUALLY ADD ICE WATER AND STIR UNTIL SMOOTH. MIX IN THE BAKING POWDER.

POUR OIL INTO SKILLET TO A DEPTH OF 1/2 INCH.

HEAT TO 375 F.

DIP FISH CUBES INTO THE BATTER. GENTLY LOWER INTO THE HOT OIL FRYING 6 OR 8 CUBES AT A TIME.

FRY UNTIL GOLDEN BROWN - ABOUT 3 MINUTES.

TURN AND BROWN ON THE OTHER SIDE.

REMOVE FROM OIL AND DRAIN ON PAPER TOWELS.

SERVE WITH SWEET AND SOUR OR PLUM SAUCE (RECIPE FOLLOWS)

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