I am always a little wary when I try a new recipe that requires frying as I don’t enjoy super greasy food (especially the feeling you get in your stomach after eating it). This dish was really good – very crispy and not at all greasy. Instead of fish and chips, we had fish, tater tots and salad. The tots are H’s favorite 🙂 . I got the recipe from Alton Brown (love that guy)!
Safflower oil for frying
1t. Baking Powder
1t. Kosher Salt
1/4t. Cayenne Pepper
Dash Old Bay Seasoning
1 Bottle Brown Beer, cold (I used Yuengling b/c that’s all we had in the house)
1 Pound Firm-Fleshed Whitefish (I used cod), cut into strips
Cornstarch, for dredging
Heat oil in a dutch oven (I use my wok) until it reaches 375 degrees.
Lightly dredge fish strips in cornstarch.
Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, 3-4 minutes.
Drain the fish on the roasting rack.