Somedays are just Fish & Fries kind of days and this is one of those days. No reason to go out for them either. This recipe is for a batter that shallow fries, and it doesn't take much oil, up into a glorious batch of crunchy, flaky goodness with a whole burst of flavor in the breading that you don't get at a restaurant. Topped with my Mom's homemade tartar sauce, it's the ticket!
Recipe by Glenna Anderson Muse
16 oz Firm White Fish (cod, hake, rockfish, etc)
Salt and Pepper
1 1/2 cups Whole Wheat Flour
1/2 cup corn starch
1 Tbsp baking powder
1 egg, beaten
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Cumin powder
1/2 to 1 tsp cayenne (depending on taste)
1 tsp Sugar
1) Whisk together all the dry ingredients in a shallow bowl and add just enough water, a bit at a time as you whisk, until batter comparable to thick pancake batter is formed.
2) Cut fish filet into 8 planks. Pat dry. Pre-heat heavy-bottomed skillet over medium heat using just enough neutral falvored oil (sunflower, for example) to generously cover bottom of skillet
3) Submerge each fish plank into batter, coating all sides, and place in hot pan. Try not to move the filets around at all to keep batter from coming off. Fry on each side until golden brown and fish is cooked and flaky. Do not overcook
Nutrition per 4 oz (fish only): Calories: 200; Protein: 20; Carbs: 15; Fat: 4; Fiber: 1.
Homemade Tartar Sauce
Recipe by Glenna Anderson Muse, adapted from Karen Haggard
Makes 1 cup
2/3 cup homemade mayo or your favorite brand of Mayo
1/3 cup Sweet Pickle relish (or chopped homemade bread & butter pickles)
1 Tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/4 tsp Paprika
1 tsp Onion powder
Salt to taste
Directions: Stir together all ingredients and chill for at least an hour.
Photo of the amount of oil I used to pan fry--it really doesn't take more than a few Tbsps.