Fish Fry Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8
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Calories
151 kcal
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Course
Main Course
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Cuisine
British
Fish Fry Recipe
Description
The Fish Fry Recipe uses fresh cod or walleye fillets coated in a batter made from flour, cornstarch, sparkling water, and dark beer, seasoned with salt and black pepper. The cornstarch contributes to a crisp, thick crust when deep-fried at 350°F until golden brown and fully cooked through. Cooling the batter in the refrigerator before frying helps achieve the right texture.
Once fried, the fish is drained on paper towels or a rack to avoid sogginess. It is traditionally served with tartar sauce, fries, lemon wedges, and malt vinegar, offering a balanced combination of flavors and textures. The tartar sauce adds creaminess and tang, while the malt vinegar and lemon provide acidity to cut through the fried batter.
The included chef notes recommend keeping fried fish warm on a rack in a low oven before serving. The fish can be fried up to 30 minutes in advance with proper warming. To reheat, bake in the oven for several minutes to retain crispness. Stored properly in the refrigerator between parchment layers, leftover fish remains good for up to two days.
Ingredients
- 2 pounds cod fresh, cut into 4-ounce fillets, or walleye
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup sparkling water
- 1 cup dark beer
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- cooking oil for frying
- 1 tartar sauce recipe
- 1 fries recipe
- lemon for garnish
- malt vinegar for garnish
- cooking oil for frying
Instructions
- Heat oil to 350°.
- Fish: In a large bowl whisk together the flour, cornstarch, sparkling water, beer, salt and pepper until it is completely combined.
- Chill in the refrigerator for 15-20 minutes or until ready to use.
- Next, dredge the fish completely into the batter 1 to 2 at at a time and add it to a fryer, or pot with oil at 350° for 2 1/2 to 3 minutes or golden brown and cooked throughout.
- Once they are cooked, remove from the fryer and set on a plate lined with a paper towel or on a rack over a cookie sheet tray to drain any excess oil.
- Repeat until all of the fish is cooked
- Serve the fish with tartar sauce, fries, lemon wedges and malt vinegar.
Notes
- After frying, keep fish warm on a rack in a 225°F oven to maintain crispiness without sogginess.
- You can prepare and fry fish up to 30 minutes before serving; keep warm appropriately.
- Reheat leftovers in a 350°F oven for 6-8 minutes to restore crispness and heat through.
- Store leftover fish layered between parchment paper in a sealed container in the refrigerator for up to 2 days.
- If you lack a deep fryer, use a pot with thermometer and sufficient oil to maintain 350°F frying temperature.
- The cornstarch in the batter creates a thicker crust, but you can substitute with flour and baking powder if preferred.
- Maintain spacing of 1-2 inches between fish pieces in the fryer to avoid sticking.
- Fish is fully cooked when it reaches an internal temperature of 145°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 65mg | 3% |
| Potassium | 468mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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