Sephardic-Style Fried Fish

Ingredients

• 2.5 pounds filets 
• 4 large eggs 
• 1.3 cups flour all-purpose
• 1 slices garnishes: lemon dill sprigs fresh
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 1.5 teaspoons sea salt coarse-grain
• 8 servings vegetable oil 
• 0.7 cup water cold

Equipment

• bowl
• paper towels
• whisk
• baking pan
• dutch oven

Directions

1. Arrange fish fillets in a large baking dish.
2. Sprinkle evenly on both sides with sea salt.
3. Pour cold water to cover over fish. Chill 1 hour.
4. Whisk together 2/3 cup cold water and next 4 ingredients in a large bowl until mixture is smooth.
5. Drain fish, and pat dry between layers of paper towels. Dip fish in batter, allowing excess to drip off.
6. Pour oil to depth of 1 1/4 inches into a Dutch oven; heat to 37
7. Fry fish, in batches, 10 minutes or until golden brown.
8. Drain on paper towels.
9. Serve immediately.
10. Garnish, if desired.