Crispy Battered and Fried Fish Filets

If everything comes together and you have properly rested the filets, you will get a crunchy, savory bite every time.

Fish and chips has always been the standard pub food for me to gauge how well a restaurant’s kitchen can perform. Besides using quality ingredients, do they have the skill and patience to do the fish properly. A key step, often overlooked or ignored, is resting the fish before they hit to oil. Otherwise, the batter separates from the filet, and you are left with naked fish.

SOFTWARE

·         2 pounds of cod, haddock, or other firm, white fish filets, skinless

·         3/4 c. flour

·         2 T. cornstarch

·         1 T. Old Bay seasoning (optional)

·         1/4 t. baking soda

·         1/4 t. baking powder

·         1/4 t. kosher salt (omit if using Old Bay)

·         3/4 c. water

·         Vegetable oil for frying

·         Kosher salt for seasoning

·         Malt vinegar for serving

METHOD

1.       Cut the filets into pieces about 1 inch wide by 4 inches long. Pat dry with a paper towel, and set aside.

2.       In a medium bowl, mix together the dry ingredients and whisk in water. The batter should be smooth.

3.       Set up two wire racks over paper towels. One will be used to rest the fish after a batter dip. The other will be used to drain the fish after frying.

4.       In either a heavy Dutch oven or electric skillet, pour in enough oil for the depth to reach about 3 inches. Heat to 370 degrees.

5.       While the oil is heating, begin coating the fish in batter. Work in groups of 4 pieces.

6.       Dunk the filet in the batter, making sure it is fully coated. Allow the excess to flow back into the bowl, and place the filet on the first wire rack. Repeat until you have done 4 pieces. Let it rest for 5 minutes.

7.       After the rest, carefully place each battered filet in the hot oil. Cook for 3 minutes, flip, and cook for another 3 minutes. While this is cooking, batter the next batch and let them rest.

8.       Once the cooking is done, they should be golden brown. Remove to the second wire rack, sprinkle with salt, and move on to the next batch. Repeat until all the filets are done.

9.       Serve with malt vinegar and your favorite chips.

10.   Enjoy

VARIANTS

Resting is key. You can add other dry spices to replace the Old Bay, like chili powder, garlic powder, cayenne powder. Any flavor you want to impart to the batter. If you want a beer battered fish, check out my Beer Battered Fish recipe.