Wild Alaskan Fish Fry
Fish, Fries, and Friends! What else do you need to celebrate a Friday or any day of the week?
- 2 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon salt
- 1 tablespoons cornstarch
- 2 tablespoons of Old Bay
- 2 lbs of Wild Alaskan Pacific Cod (can also use Rockfish or Halibut)
- 1-2 Light beer (Rainer, PBR, Budweiser)
- vegetable oil
- kosher salt
- lemon wedges
- tartar sauce
- malt vinegar
- Preheat vegetable oil in a Dutch oven or high sided pot. Fill the pot about halfway or have at least enough oil in the pot that the pieces of fish will be fully submerged. Preheat the oil to 375 degrees.
- In a large bowl combine the flour, baking powder, cornstarch, Old Bay, and salt. Set aside in the fridge
- Cut the fish into about two-inch pieces and pat dry. It is very important that you pat the fish dry to ensure that the batter will stick to the fish and it will crisp up once it is fried.
- Dust the fish lightly with the flour mixture and lay out onto a baking sheet.
- Add 1 beer to the flour mixture and whisk. The batter should be the consistency of thick pancake batter so add more beer if needed.
- Dip a piece of fish into the batter, let the excess batter drip off, and put into the pot with the fry oil. Do not crowd the pot with fish, fry only 3-4 pieces at a time. If your pot is very small you might have to fry one piece at a time
- Once the bubbles around the fish start to subside and the crust is golden brown pull from the oil and place on a baking sheet lined with paper towels.
- Sprinkle with salt and serve on a plate with a lemon wedge, tarter sauce, and malt vinegar. French fries, mushy peas, and a cold pint of beer are all great accompaniments to this dish.