This recipe came about through a happy accident.  I think it’s the best fried fish I’ve ever had.  I had a beer batter fish fry recipe that I really like but I couldn’t find it.  I decided to wing it.  We don’t drink and I had forgotten to go to the liquor store to buy a can of beer.  I was about to run to the convenience store for a bottle of carbonated water when I thought, “Maybe a Coke would work here.” So I tried it and well, just plain yum.

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INGREDIENTS:
For fish soak:
2 eggs, beaten
2-3 cups milk - enough to cover fish
1 tsp Old Bay seasoning
1 tsp dried parsley
1/4 tsp each garlic and onion powders

Combine all ingredients, add fish and soak for an hour or so turning fish once or twice.

For batter:
1 cup flour
1/2 tsp salt
1/4 tsp pepper, preferably white pepper.
1 tsp Old Bay seasoning.
1/2 tsp baking powder
1 cup cola - Coke, Pepsi, etc.  (I use diet caffeine free because it’s what I drink)
1-2 pounds cod loins.  (You want the loins.  They’re thick and consistent in size so they all cook at once.  Haddock loins are good too but I prefer codfish.)

1/2 of one bag Dixie Fry (Or other dry seasoned flour for dredging fish.  I think Dixie Fry is the awesomest stuff ever next to G. Washington’s broth.)

Heat a deep fryer to 375°.  If using a pan on the stove, make sure you use a deep pot with at least 5-7” of oil.

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Mix dry ingredients except for Dixie Fry.  Add coke.  Batter will fizz and be about the consistency of pancake batter...maybe a bit thicker. 

One piece at a time, dredge fish in Dixie Fry and place on paper plates to allow the seasoned flour to set a bit.  Using tongs, dip fish in batter one piece at a time.  Allow excess to drip off.  Place on plate while you do the other pieces. 

Fry 2 or 3 pieces at a time for approximately 15 to 20 minutes.  Fish will turn opaque and break apart relatively easy.

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I like to make homemade french fries when I fry fish.  Bill loves them and they just go with the fish really well.  The cola really adds a very nice flavour to the batter, way better than beer I think.  I’m positive you will enjoy this batter recipe.

And finally, yum yum yum.

Posted by Donna on Sunday, June 14, 2009 at 12:54 AM
Filed in: Fish & Seafood • ◊ Permalink
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