How To Cook Fish and Recipes
Fry the potatoes first before you fry the fish; doing it the other way around runs the risk of potatoes that taste like fish. And besides that, you want to serve the fish while it’s freshly fried so it won’t get soggy.
To get the crispiest fries, you’re going to fry them twice: once at lower heat to tenderize them on the inside and a second time at a higher heat to crisp them on the outside.
Fry in batches to avoid crowding the pan. This also helps the oil stay at peak frying temperature.
Keep the twice-fried potatoes warm while you’re frying the fish by laying them on a baking pan fitted with a rack and placing in a warm 200 degree F oven.
Use a candy thermometer to ensure your oil is at exactly the correct temperature for frying.
Choose a firm white fish such as cod, haddock, or halibut.
Note: To get that perfect crispy coating, the fish should be dry, batter should be cold, oil should be hot.
1 Russet Potato, Cut Into Evenly Sized Strips (you Can Peel Or Not)
1 Quart Vegetable Oil For Frying
Salt To Taste (Nicole Likes Maldon Sea Salt)
Soak Sliced Potatoes In A Large Bowl Of Water For About 30 Minutes. Pat Dry Thoroughly With Paper Towels.
Heat Oil In A Deep-Fryer Or Large Saucepan To 275 Degrees F (135 Degrees C). Gently Add The Potatoes In The Hot Oil For About 5 Minutes, Stirring And Flipping The Potatoes Occasionally. Remove Potatoes From Oil With A Slotted Spoon To Drain On Paper Towel And To Cool Completely.
Turn Up The Heat To 350 Degrees F (175 Degrees C). Fry The Potatoes Again Until Golden Brown, 5 To 6 Minutes. Blot With A Paper Towel. Sprinkle With Salt To Serve.
Frying Batter Fish
For The Batter:
1 Cup Self-Rising Flour
2 Tablespoons Rice Flour
¼ Teaspoon Baking Powder
For The Fish:
4 (6-ounce) Cod Fillets, Fully Thawed If Frozen
2 Tablespoons Rice Flour, Or As Needed
Kosher Salt To Taste
1 cup lager-style beer, or more as needed
vegetable oil for frying
Whisk self-rising flour, rice flour, and baking powder together in a bowl. Stash in the freezer until ready to use.
Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Pour beer into the cold flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
How to Serve Fish and Chips
Line individual bowls or baskets with sheets of parchment paper to take up any of the residual oil from the fish and potatoes. Place portions of fish and fried potatoes in each bowl or basket along with a small ramekin of homemade tartar sauce or dipping.
Nicole likes to serve fish and chips with a generous sprinkling of malt vinegar, too. You’ll also want a fresh,Sweet Cole Slaw to balance the fried food.
How to Get Rid of That Fishy Smell
For many people, the barrier to cooking more fish is that lingering fishy aroma. Good thing there’s a simple solution. If opening all your windows to the fresh air isn’t enough, you can simmer a pan of water with one of the following add-ins:
Sliced lemon and rosemary sprigs
Cinnamon sticks and whole cloves
OR you can heat a small pan of white vinegar until it steams, then let the steam waft through your kitchen.
One of Our Favorites in the South
Southern Fried Catfish
½ Cup Buttermilk
½ Cup Water
Salt And Pepper, To Taste
1 Pound Catfish Fillets, Cut In Strips
1 ½ Cups Fine Cornmeal
½ Cup All-Purpose Flour
1 Teaspoon Seafood Seasoning, Such As Old Bay™
1 Quart Vegetable Oil For Deep Frying
Step 1 In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
Step 2 In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
Step 3 Heat oil in deep fryer to 365 degrees F (185 degrees C).
Step 4 Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Crispy Fried Fish
1 ½ Cups Beer
1 Cup All-Purpose Flour
1 Teaspoon Garlic Powder
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
1 Pound Cod Fillets
2 Cups Crushed Cornflake Crumbs
1 Teaspoon Cajun Seasoning
1 Quart Oil For Frying
Step 1 In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
Step 2 In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
Step 3 In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
Oil For Frying
2 Eggs, Beaten
¼ Cup Milk
2 Tablespoons All-Purpose Flour
½ (8 Ounce) Package Panko Bread Crumbs
½ Cup Seasoned Bread Crumbs
1 Pound Halibut, Cut Into 2-Inch Squares
Step 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 2 Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
Step 3 Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
Step 4 Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes. Serves 2