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Friday Fish Fry


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Sometimes nothing tastes better then a good ole’ fashion fish fry. Jeff relegates me with stories about how that was a Friday treat while growing up. How they would have fish fries at Churches and VFW halls and anywhere they could. I don’t recall any of this while I was growing up in Chicago.

I feel like I missed out on so much.

Like chicken fried steak. I NEVER knew there was such a thing till about a month ago.

And biscuits and gravy? HUH?

I missed a lot growing up a city mouse. But were making up for it now.

Here is the latest recipe that Jeff created in effort to woo me. I’d tell him he doesn’t have to really do that anymore I got the ring and I already said yes but why would any sane woman do that and miss out on these country favorites (as I like to call them).

So I give you his recipe in his own words. (And yes just by reading it you can probably figure out why we get along so well.)

Friday Fish FryFriday Fish Fry

Ingredients:

2# sturdy white fish like cod

The Batter:

2 cups flour
1 bottle of good beer
1 teaspoon salt
1/2 teaspoon cayenne (or more if you like it spicy)
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon paprika
Peanut oil or your preferred oil for frying. I LOVE Peanut Oil.
Preheat your oven to 180°. Place a cooling rack on a baking sheet and stick it in the oven.
Line a plate or another baking pan with paper towels and set aside.
In your favorite dutch oven or large stock pot bring a good amount of oil to 375°.  Figure you want to fill it at least half way.
While the oil is coming to temperature,  it is time to make batter, and yes, this is difficult.  Basically throw all the batter ingredients into a large bowl and stir until there are no lumps.
With beer batter you are looking for pancake batter consistency.  If after mixing it you find it is to thick then add in a splash of beer (so sad you have to open up another one) or some water.
If it is to thin then go ahead and add in a tablespoon or so of flour.
Once you have the consistency and the oil is up to temperature then pat your fish dry.
Salt and pepper the fishies on both sides.
Dip the fish into the batter and then carefully place in the hot oil.  Also make sure you do not overcrowd the pot.  The fish will take about 6-10 minutes and they are done when they turn golden brown.
Remove from pot, put on the paper towel plate, pat dry, move to the cooling rack waiting for you in the oven, where it will keep warm while you repeat this vicious cycle of dunking, frying, patting, and putting in the oven until they are all done.
It helps if you have a beer to drink while you do this.
Just saying.

 


About

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by

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