Deep frying fish is messy and not the most healthy way to eat fish. But once in a while...

Today's recipe was sent by Helen Lamison of Carnegie in response to a request from Stephen Hika of Cadogan, Armstrong County. Mr. Hika was searching for a seasoned, beer-battered fish recipe that can be used with various fish.

We used cod for its mild flavor and firm meat.

The recipe calls for quarter teaspoon of hot pepper sauce. We made a batch of fish with the hot sauce and one without. Our taste testers gave both versions a thumbs up.

Here are a few tips on deep frying:

Fish deep-fries quickly. When the coating is brown, it's likely the fish is done.

Do not heat oil until it smokes -- that's a sign the oil is breaking down, which affects the flavor.

Fry in small batches. Large amounts of food lower the oil's temperature, making it more likely to soak into the food.

Keep fish warm by placing it in a single layer on a paper towel-lined baking sheet in a 275-degree oven until you finish frying.

Source: "Cooking A to Z" and "The Food Lover's Tiptionary" by Sharon Tyler Herbst.

Requests

Patricia Fulmer of Sewickley: "The now closed Anna's Ravioli House in the Edgewood/Swissvale area had the most delectable salmon ravioli with a champagne/gorgonzola cheese sauce. Is it possible to get the recipe or a similar version?"

P.H. Swartzwelder of Beaver: "I would like to have the recipe for the Silk and Satin Chocolate Pie and the pecan pie from Kaufmann's Tic-Toc Room. The pecan had a layer of custard or pudding on the bottom and it was not overly sweet."

BEER-BATTERED FISH

PG TESTED

• 2 to 2 1/2 pounds fish fillets
  
• 1 cup flour
  
• 1/2 teaspoon salt
  
• 2 slightly beaten eggs
  
• 2/3 cup beer (not dark)
  
• 1/4 teaspoon hot pepper sauce
  
• 2 tablespoons cooking oil
  
• Oil for deep-frying (4 or more cups)

Heat oil to 365 to 375 degrees. Pat fish dry with paper towels. Place the flour and salt in a medium bowl. In another bowl combine eggs, beer, pepper sauce and oil. Add the egg mixture to flour mixture; mix until smooth. Dip fillet in the batter coating both sides. Deep-fry until golden brown and crispy. Remove and place on a paper towel-lined sheet pan while frying the remaining fillets.

Serves about 4.