During lent the Friday fish fry at the local American Legion Posts has become a weekly ritual. Here is one of my favorite recipes.
Beer Battered Fish Fry
- 12 oz. boneless Haddock or Cod fillets
- All-purpose flour: 3 cups
- Salt: 1 tbsp.
- Black pepper: 1 tsp
- Garlic powder: 1 tsp
- Brown sugar: 1 tbsp.
- Ground mustard: 1 tsp
- Paprika: 1/2 tsp
- Onion powder: 1/2 tsp
- Olive oil: 1 tbsp.
- Favorite light beer: 3 cups
- Lemon wedges
- Make sure you use a soft and flaky white fish. Haddock or Cod are my first choice. When deep-frying a piece of fish make sure it’s no thicker than 3/4 of an inch. If it’s too thick, the outside will be done way before the inside causing the outside to burn. If the fish is frozen make sure you allow it to thaw completely.
- Set the fish and 1 cup of flour aside.
- Mix up the remaining ingredients to make up the batter.
- Coat the fish with flour before placing in batter, this helps the batter stick to the fish.
- Place fish into batter making sure it is completely coated. Allow excess batter to drip off fish then slowly and carefully drop the battered fish into the hot oil.
- Allow the fish to fry for about 5 minutes or until its golden brown.
- Carefully remove the fish from the hot oil when golden brown let rest on a paper towel to drain.
Serve with your lemon wedge, favorite Tartar or Cocktail sauce, coleslaw, French fries or a baked potato.