On Fri, 27 Jul 2007 00:04:47 -0500, Steve Wertz
> magnanimously proffered:

>On Fri, 27 Jul 2007 16:24:26 +1200, bob wrote:
>
>> On Thu, 26 Jul 2007 23:11:44 -0500, Steve Wertz
>> > magnanimously proffered:
>>
>>>http://i18.tinypic.com/4yjbeir.jpg
>>>http://i19.tinypic.com/5yhbz9x.jpg
>>
>> Although I've heard of the fish I'm not familiar with Tilapia or whole
>> ocean clams. What size are those fillets and the clams you're about to
>> fry? Are the clams as big as they seem in the photo?!?
>
>The fillets are about 4.5" long and the clams are about 1.5"
>across - maybe a little bigger.
>
>Tilapia can be found all over the place nowdays. It's a pretty
>cheap fish - I pay $3.50/lb for IQF fillets at the grocer, $4/lb
>at CostCo for fresh fillets (all skinless/boneless). Mild
>flavored fish that can withstand spicing up or frying, and good
>for many other dishes (except smoking).
>
>-sw

Thanks. We don't get Tilapia down here in New Zealand. The generic
fish varieties usually sold as "fish" in fish & chips (for example)
are blue warehou, red cod, and elephant fish & lemon fish (both
varieties of shark). More expensive varieties used include blue cod,
tarakihi, gurnard, John Dory, hoki and - most expensive of all -
snapper. One of my favourites is squid rings.

I've never tried deep frying battered fish before, but I'm going to
give your recipe a go and report back on the results.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~