Yesterday was Good Friday and since my uncle and cousin were coming down for supper, Brad and I tried something a little different than just making fish sticks.
My uncle had brought us frozen fish (raw, 1.2 kg, just under 2 3/4 lbs of both sole and basa) when he came down for lunch earlier in the day. My original thought was I’d throw it in a little flour, salt and pepper and pan fry it. This evolved.
Brad was going to make french fries in the deep fryer. If anything is going to be deep fried, he’s the one who looks after it because I’m too delicate and don’t like getting burnt by little splatters of oil hahaha. I got the idea to try battered fish in the deep fryer. Brad had never deep fried fish like that and didn’t know how it would turn out. I’m glad I stuck with that idea. The recipe turned out great and that confidence I had in Brad’s deep frying abilities paid off. He did a great job of it!
I made the recipe below which I got from Canadian Living, however I modified it. I did not use cayenne pepper. Instead I used lemon pepper (about a teaspoon). I was pretty sure I had read once somewhere that lemon chicken was often made with corn starch to get that kinda puffy blown up texture, so guess what I added to the recipe… ;-) For something that was a “let’s see what happens with it” idea, this made the world of difference. Those 3 rounded tsp of cornstarch gave that fish such an airy puffy texture that made it awesome Next time I think I’ll go a little heavier on the lemon pepper by doubling it and I’ll probably add about a 1/2 or 3/4 tsp of salt.
A word about the batter that is remaining. You’ll probably have some leftover batter. I added enough flour to it to make a sticky dough out if and had Brad drop spoonfuls of it in the deep fryer. It made little balls of dough kinda like dumplings but not as fluffy. They were still good to swipe through the remaining salad dressing and tartar sauce on plates. Next time though, I think I will have an apple or firm banana around and cut up 1-2″ chunks of whatever fruit I decide to use and stick into each ball of dough with some brown Splenda and cinnamon to see how that goes. I think it will go very well!
So without further adieu, here’s the final recipe from yesterday’s fish feast! If anyone wants, they can modify it as they see fit
- 3 cups all-purpose flour, extra flour (about a cup)for dredging
- 2 tsp salt
- 1 tsp lemon pepper
- 3 rounded tsp corn starch
- 2 bottles (each 341 ml) beer
- vegetable oil for deep-frying
In large bowl, whisk together the flour, salt, corn starch, and lemon pepper; whisk in beer until smooth. Let stand for 15 minutes.
In deep fryer or deep pot, pour in enough oil to come no more than halfway up side; heat to 375 F (190 C) on deep-fryer thermometer or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Meanwhile, cut fillets into serving-size pieces. Dredge fish in remaining flour, shaking off excess; dip into batter to coat. Deep-fry fish, turning once, until golden brown, about 6 minutes. With slotted spoon, transfer to paper towel–lined baking sheet to drain. Serve with lemon wedges, lemon juice, or tartar sauce.