Fish Fry Recipe: Try this delicious and easy to make Fish Fry Recipe with homemade french fries and an amazing tartar sauce recipe.
During the lenten season a lot of folks chose not to eat meat for 40 days, so it’s fish fry season.
While I grew up catholic I have a strong memory of going out to eat 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 fish fry recipe off if you have a pot, a thermometer and plenty of oil :-).
Fish for a Fish Fry
There are quite a few types of fish to choose from when making a fish fry recipe, but regardless of which type of fish you choose it still needs to be cut down into smaller pieces or else it will fall apart while frying.
I used a simple cod for this fish fry recipe but honestly it’s fair game.
You could even spice up your fish fry and do mahi mahi and make a simple mango salsa to go with.
I definitely prefer a white fish in fish fry recipes but you could for sure do salmon or trout just to keep things interesting.
This part of this fish fry is up to you.
I definitely kept it more traditional with fish and homemade fries and even served the fish fry along side some homemade tartar sauce and malt vinegar.
Fish Fry Recipe Batter
I started to do a bit more frying when I bought a deep fryer, obviously, and have really tweaked the batter recipe to make it extremely fluffy and flavorful, which to me is perfect for a fish fry.
It all starts with the flour batter.
After you cut your fish down to 2″ to 3″ pieces you then want to batter them up for the fish fry.
I like to do smaller pieces for a fish fry recipe because one they are easier to eat and 2 they won’t fall apart while frying.
You can do a beer batter, you can soak it in buttermilk over night, there are are several ways to do it for a delicious fish fry recipe.
Heck you can even do your fish fry recipe super classical with a seltzer water for the liquid in the batter.
Regardless of the liquid, I have changed my flour batter from all flour to half flour and half cornstarch for the fish fry.
Yeah it’s a little tempuraish of me, but it’s really really good.
The fish i the fish fry comes out so flaky and fluffy that this will be the only way you do it moving forward!
You should for sure at least try this version!
How to Fry Fish
When it comes to frying fish for your fish fry extravaganza you want to make sure that there is plenty of oil in the fryer so that it is completely submerged while frying.
You do this so that the fish fry cooks evenly and it looks perfectly browned on all sides.
You could also just have a pan half with oil for your fish fry and flip the fish over as well if part is sticking out.
The oil for the fish fry should be right at 350° which is a really solid temperature for frying fish.
Once you batter your fish in the flour you then simply place it right into the hot oil.
Be sure to keep the fish about 1″ to 2″ from each other or else they are going to stick together.
It takes about 5 minutes for the fish to fry at that temperature and then you immediately want to remove from the oil and let drain and dry on a paper towel.
From there you are good to start eating your delicious fish fry recipe!
Take this fish fry recipe up to the next level by replacing these fries with my Parmesan Truffle Fries Recipe.
Fish Recipes
If you love this fish fry recipe then be sure to check out these recipe
- Coho Salmon Recipe
- Smoked Salmon Dip Recipe
- New England Clam Chowder Recipe
- Homemade Gravlax Recipe
- Easy Honey Garlic Shrimp – from Kevin is Cooking
Fish Fry Recipe
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
- 1/4 cup of chopped capers
- 1/2 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
- 1/2 cup of sliced green onions
- 1/2 cup of shredded asiago cheese
- malt vinegar for garnish
Instructions
- 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.
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