Fish Fry Recipe

During the lenten season a lot of folks chose not to eat meat for 40 days.  While I grew up catholic I have a strong memory of going out to eat fish on Good Friday and I thought heck, why not make a Fish Fry Recipe myself.  Now it certainly helps to have a deep fryer but you can still pull this off if you have a pot, a thermometer and plenty of oil :-).  I used a simple cod for this recipe but honestly it’s fair game.  You could even spice it up and do mahi mahi and make a simple mango salsa to go with.  I definitely kept it more traditional with fish and homemade fries and even served it along side some homemade tartar sauce and malt vinegar.

I started to a bit more frying when I bought a deep fryer, obviously, and have really messed with a few batter recipes to make it extremely fluffy and flavorful.  It all starts with the flour batter.  You can do a beer batter, you can soak it in buttermilk over night, there are are several ways to do it.  However, I have changed my flour batter from all flour to half flour and half cornstarch.  Yeah it’s a littler tempuraish of me, but it’s really really good.  You should for sure at least try this version!

fish-and-chips

A nice big one for pinning :-).  Take this recipe up to the next level by replacing these fries with my Parmesan Truffle Fries Recipe.

fish-and-chips-pin

See the video at Heinens.com

Fish Fry Recipe
 
Try this delicious and easy to make Fish Fry Recipe during the lenten season!
Ingredients
For the Fish:
  • 1 pound of fresh cod cut into 4 ounce fillets
  • 1 cup of all purpose flour
  • 1 cup of cornstarch
  • 2 cups of beer or lemon Perrier
  • Kosher salt and fresh cracked pepper to taste
  • 10 to 12 cups of canola oil
For the Tartar Sauce:
  • 1 cup of mayonnaise
  • ¼ cup of chopped capers
  • ½ cup of small diced pickles
  • 1 tablespoon of pickle juice
  • Kosher salt and fresh cracked pepper to taste
  • dash of Tabasco sauce
For the Fries:
  • 2 russet potatoes cut into thick batonnet slices
  • Kosher salt and fresh cracked pepper to taste
  • ½ cup of sliced green onions
  • ½ cup of shredded asiago cheese
  • malt vinegar for garnish
Instructions
  1. Tartar Sauce: Mix together all ingredients in a medium sized bowl, set aside and keep cool.
  2. Fish: In a large bowl whisk together the flour, cornstarch, beer, salt and pepper until it is completely combined.
  3. Next, dredge the fish completely into the batter and add it to a fryer, or pot with canola oil on 350° for 4 to 6 minutes or golden brown and cooked throughout.
  4. Once they are cooked, remove from the fryer and set on a plate lined with a paper towel to drain any excess oil.
  5. Fries: Next, add the sliced batonnet potatoes to the fryer, or pot with canola oil, and cook on 350° for 5 to 6 minutes or until golden brown and crispy.
  6. Remove the fries from the oil and drain on a plate lined with a paper towel. Season with salt and pepper and garnish with sliced green onions and shredded asiago cheese.
  7. Serve the fish and fries on a plater lined with parchment paper alongside separate ramekins of tartar sauce and malt vinegar.

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