The ultimate Pub food, this batter-fried fish recipe is easy to whip up and takes only a few minutes to cook. I like to serve it with a side of Southern Hushpuppies, a Crunchy Asian Slaw to cut through the fat of the fish and hushpuppies, and Crispy Oven Baked Potato Wedges – to make the meal healthier ????.
Growing up, Friday dinners meant something vegetarian or fish – and not just during Lent. These meals were often among my most favorite.
Fried fish, whether in a sandwich or with ‘chips’ is something I love, but I am hesitant to order in a restaurant. It’s either too greasy and heavy or the fish doesn’t taste fresh, or the coating is too thick and doughy or falls off of the fish. I’m a harsh critic when it comes to fried fish.
I think part of my pickiness on fried fish comes from growing up in Pittsburgh, where during Lent, you went to the church’s fish fry for Friday dinner. The fish those little church ladies made was amazing every time.
And a Pittsburgh fish sandwich is off the charts. Let your tastebuds imagine a pillowy hoagie roll, topped with a perfectly fried fish fillet that’s triple the size of the roll, topped with American cheese, and slathered with tangy tartar sauce. My mouth is watering just reminiscing. I have yet to find a fish sandwich that comes close to those in ‘da ‘burgh’.
Here are a few more meal ideas to get you through the Lenten season:
What’s better than a batter-fried fish recipe that comes out crisp and crunchy on the outside and tender and flaky fish on the inside. This easy and delicious recipe will be a Lenten favorite and is ready in about 30 minutes.
Canola oil
1 cup all-purpose flour
1 ½ cups rice flour, divided
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Old Bay Seasoning
1 large egg, beaten
2 ¼ cups club soda, ice-cold
2 ½ pounds cod fillets
Salt and black pepper
Fill your deep fryer with canola oil, Preheat the fryer to 375 degrees.
Place a wire rack over a cookie sheet and set aside.
In a large bowl, stir together the all-purpose flour, 1 cup rice flour, baking powder, salt, pepper, and Old Bay Seasoning.
In a smaller bowl, whisk together the egg and club soda.
Whisk the liquid into the dry ingredients until just combined. Don’t worry if there are small lumps in the batter.
Use a sharp knife to cut each cod fillet in half and season both sides with salt and pepper.
Dump the remaining ½ cup of rice flour into a ziplock bag. Shake the fish fillets in the bag to coat them lightly.
Preheat the oven to 200 degrees.
Dip the fish fillet into the batter. Shake off any excess.
Holding onto one corner of the fillet, submerge the fillet into the oil almost to where you are holding it. Carefully sway the fillet back and forth in the oil for 5 to 10 seconds to solidify the batter before submerging the fillet. Repeat with half of the fish fillets.
Fry the fish for 5 to 7 minutes until the outside is golden brown on all sides and floats up towards the top of the fryer.
Using a wire skimmer, remove the fillets and place them on the wire rack. Place the rack and cookie sheet in the preheated oven.
Repeat the process with the remaining fish.
Serve warm.
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