Batter Dipped Fish

The recipe I used is supposed to be a copy cat recipe of Long John Silver's fish.  This was so much better than any fish I have ever had at Long John Silver's.  We had rice pilaf with the fried fish.  The recipe for the rice pilaf I got out of The Food Processor Bible by Norene Gilletz.

Long John Silver's Batter-dipped Fish               

Ingredients

3 cups Soybean Oil
2 pound Cod Fillets (I used Tilapia fillets)
1 cup Self Rising Flour
1/3 cup Dry Mustard
1 cup Water
1 Egg
2 teaspoon Sugar
2 teaspoon Salt 

Instructions
Sift together mustard and flour. Heat oil to 400. Cut the fish into approximately 7x2" wedges. With a mixer blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter coating generously and quickly drop in the oil. Fry each fillet until dark golden brown about 5 minutes. Remove and drain.

Rice Pilaf

Ingredients
2 medium onions, cut into chunks
1 stalk celery, cut into chunks
1 red bell pepper, cut into chunks
2 Tbsp olive oil
1 1/2 cups long grain rice, rinsed and drained
3 cups chicken broth, boiling
salt and pepper to taste
1/2 tsp dried dill
1/2 tsp dried thyme
1/4 cup fresh parsley


Using the steel blade in your food processor, process onions, celery and pepper with several quick on/off pulses, until coarsely chopped.  Heat olive oil in a nonstick skillet.  Add vegetables and saute on medium heat for 2 to 3 minutes.  Add rice and cook 2 minutes longer, stirring.  Add boiling broth, salt, pepper, dill, and thyme.  Cover and simmer 20 minutes.
Using the steel blade in your food processor, process parsley until minced.  Add to rice.  Remove from heat and let stand covered for 10 minutes.  Fluff with a fork.