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!
A nice big one for pinning :-). Take this recipe up to the next level by replacing these fries with my Parmesan Truffle Fries Recipe.
See the video at Heinens.com
- 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
- 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
- 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
- Tartar Sauce: Mix together all ingredients in a medium sized bowl, set aside and keep cool.
- Fish: In a large bowl whisk together the flour, cornstarch, beer, salt and pepper until it is completely combined.
- 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.
- Once they are cooked, remove from the fryer and set on a plate lined with a paper towel to drain any excess oil.
- 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.
- 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.
- Serve the fish and fries on a plater lined with parchment paper alongside separate ramekins of tartar sauce and malt vinegar.