Tuesday, April 24, 2012

Fish Fry Recipes

As promised, here are the condensed recipes for the previous post:


Potatoes (However many you think you can eat!)
Oil (Peanut, Corn, Canola, Lard) Enough to cover fries (1-2 inches deep)
Course Salt

1.  The night before, scrub, peel, and slice your potatoes into french fries.  Place in medium bowl filled with water overnight.

2.  Strain out potatoes, and thoroughly dry with paper towels.

3.  Using a heavy-bottomed skillet and frying thermometer slowly bring the temperature of the oil up to 325 degrees Fahrenheit.

4. In small batches, place fries into heated oil, being careful to maintain proper temperature.  Fry potatoes for roughly 5-8 minutes until light brown in color.  Gently shake off excess oil and set aside to cool for 45 minutes to one hour.

5.  After potatoes have rested, bring temperature of oil up to 375 degrees.  Again in small batches, fry the potatoes for a second time until golden brown and crispy.  Gently shake off excess oil, and place in a mixing bowl with a few large pinches of salt.  Toss and serve immediately.


2-3 pounds fresh Atlantic cod
1 12 oz. bottle of your favorite beer
2.5 Cups All-Purpose flour
Generous sprinkle of Garlic powder
Salt & Pepper to taste

1.  Thoroughly rinse and dry each filet, then cut into smaller diamond shaped pieces.

2.  Begin heating cooking oil while setting up the frying station.  Place 1 cup of flour and put it in a bowl.  In another medium mixing bowl, pour in the bottle of beer, and sift the remaining flour (1.5 cups) and garlic powder into the beer while whisking until evenly combined while being careful to not over-mix.  Taste batter and season with salt and pepper to taste

3.  Once oil has reached 375 degrees you can begin frying.  First drop each piece of fish into the batter, then dredge through the flour to coat, then gently place into hot oil.  Work in small batches depending on the size of your frying pan.

4.  Fry for 2-3 minutes on each side until golden brown and delicious, while gently moving around to keep from sticking together.

5.  Remove to a cooling rack for about a minute to relax and release any extra oil.  Serve with a lemon wedge and tartar sauce.

AND COMING SOON: A deliciously crispy Minneola & Ginger Glazed Chicken.  You won't want to miss this one!

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