A thin, delicately crispy coating on the outside. Tender, mild, lightly sweet and perfectly flaky fish on the inside! I’m NOT a “fish person”….and I was floored.
THIS. Was the best fish I’ve ever made yet!
I got rid of a few ingredients that I used to use, and added a “secret ingredient”, that’s not so unexpected these days, (wink wink), and WOWZA. My “Best Beer Battered Friday Night Fish”…. truly …. was the best I’ve ever tasted.
Using just minimal, super simple ingredients, (6 for the batter, plus the fish and oil to cook it in), and holy mackerel! Voilà! I was in “Fish Fry Friday” HEAVEN…
…and these were the last ones left….the “ugly” ones – – and STILL pretty pieces!
This batter is more like what I fry my summer veggies in, and creates a crispy thin shell that lends a perfect contrast to the delicate fish inside!
It’s not heavily seasoned, so the sweet, mild, tender and delectable fish isn’t overpowered by a lot of unwanted and unnecessary ingredients. Just pure and simple, the way fish should be!
I mean, just look at that fish!
Makes my mouth water all over gain!
And the next day, I reheated the fish in the oven, to re-crisp the coating and bring back the crunch, and made these gorgeous, not going to get THIS in any restaurant, fried fish sandwiches!
The one pictured above was the monstrous one that I made for the hubs! 3 small pieces of fish, 2 slices of good old fashioned American cheese, and piled onto semi-homemade rolls slathered with homemade tartar sauce!
I served this with our easy-peasy 3 Ingredient Mac ‘n Cheese! And this fish sandwich supper reminded me of home back in the midwest, where on Friday nights, “AYCE Fish Fries” are happening on about every corner in town! From Fire Houses to American Legions and Halls, clubs, churches, taverns, and of course, restaurants and diners galore!
So, this Friday or Saturday night, why not have your own AYCE Fish Fry right at home! Fish is super easy to make, cooks quickly, and you can serve it with tons of different side dishes! (Typical sides will be linked for you below!)
With the batter frying in low to no cholesterol oil at a fairly high temp, creating a thin coating, and the fish itself being healthy, this dish really isn’t as bad for you as you might assume! Not as healthy as grilling or baking, but so much more fun!
So, if you’re craving fish fried to perfection, either by itself as a supper,
or made into a killer good sandwich,
pick some fresh cod filets up this weekend and invite some friends over!
Have yourself a good old fashioned, midwestern-style “Friday Night Fish Fry”!
And, as always, enjoy!
Goes Well With:
Best Homemade Tartar Sauce
Dang Good Mississippi Comeback Sauce
Semi-Homemade Rolls/Buns (*Add whatever seeds/seasonings you like!)
3 Ingredient Mac ‘n Cheese
Sweet Creamy Southern Cole Slaw
Old-Fashioned Mustard Potato Salad
County Fair Onion Rings with Spicy Hot Honey Mustard Sauce
Blue Ribbon Barbecued Baked Beans
Copycat FIVE GUYS Fries
Deli-Style Macaroni Salad
- 1½ - 2 lbs. fresh cod, cut into serving sized pieces, 10 - 15 pieces as desired
- 1 cup flour
- 2 tsp. powdered sugar
- 1 tsp. regular table salt
- ¼ tsp. cajun seasoning such as Slap Ya Mama
- ¼ tsp. coarse ground black pepper
- 1 full cup (no foam) regular or light beer (*I usually use Bud Natural Light for this), can add ½ - 1 Tbl. more if batter is too thick but no more! (It's always spot-on as is)
- peanut or canola oil for frying with just 1 Tbl. butter added to frying pan
- In large deep frying pan, fill half full with oil, and get hot over medium heat.
- Cut fish into serving sized pieces and pat dry with paper towels.
- In medium bowl, whisk dry ingredients for batter, whisk in beer until smooth. Add up to 1 Tbl. more beer if too thick. *But you do want the batter to be thick like pancake batter or even just a little bit thicker, NOT thin, or you'll get a terrible coating.
- Once oil is hot, place one small piece into oil, if it sizzles nicely, the oil is hot enough. Add 2 - 3 more pieces, don't overcrowd the pan, and fry each side until golden. About 7 - 10 minutes total, depending on thickness of fish pieces. (*If when first adding they don't rise to the top and want to stick to the bottom, make sure you use tongs to loosen them from the bottom right away). Place onto cooling rack placed over a baking sheet.
- Repeat until all fish is cooked. No need to place into warm oven, as they cook fast and stay plenty hot. (*If making a ton of fish, then keep warm in a 200 - 250º oven.)
- Serve with my tartar sauce and a nice side provided directly above recipe! Enjoy!