Traditional Fish Fry
The traditional fish fry is a beloved American comfort food. It's loved across the country. This dish shows the creativity of coastal communities with its many flavors.
Equipment
- Deep frying pan or skillet
- Mixing bowls for batter and coating
- Tongs for handling fish
- Paper towels or wire rack for draining
- Air fryer or grill (optional for alternative cooking methods)
Ingredients
Main Ingredients
- 1 lb white fish (cod, haddock, catfish, or tilapia)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp white pepper
- ½ cup sparkling water for light batter
- vegetable oil For frying
Seasonings
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne peppe optional for spice)
- Lemon wedges for serving
Instructions
Prepare the Batter:
- In a mixing bowl, combine flour, cornstarch, baking powder, salt, white pepper, paprika, garlic powder, and cayenne.
- Gradually whisk in beer or sparkling water until the batter is smooth and slightly thick. Set aside.
Prepare the Fish:
- Pat the fish fillets dry with paper towels. Lightly season with salt and pepper.
- Dredge each fillet in a light coating of flour, shaking off excess.
Fry the Fish:
- Heat vegetable oil in a deep frying pan or skillet to 375°F.
- Dip each floured fillet into the batter, ensuring an even coat, and gently lower into the hot oil.
- Fry in small batches for 3-4 minutes per side, or until golden brown and crispy.
- Transfer cooked fish to a wire rack or paper towels to drain.
Serve and Enjoy:
- Serve hot with lemon wedges, tartar sauce, and classic sides like coleslaw, french fries, or hush puppies.
Notes
- Use fresh fish for the best results.
- Maintain a steady oil temperature to ensure even frying.
- For a healthier option, try air frying or grilling the fish.
