Friday Fish Fry

Who doesn't love a good Friday Fish Fry?  Nobody I know.  I've tried a lot of recipes over the years, with mostly disappointing results.  I hit paydirt last time I made it, though, and I'd love to share the recipe!  This is my own recipe, created from a mishmash of all of the failed attempts.  It has a nice flavor- no bland batter here!- and I'm sure your family will love it.

• 1 1/2 lb Cod (or other similar fish)
• 4 C vegetable oil (or other preferred oil- for frying)
• 1 1/2 C all-purpose flour
• 1/2 C cornstarch (trust me on this!)
• 2 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1/2 tsp Old Bay seasoning
• 1/2 tsp paprika
• 1/8 tsp Tony Chachere's Creole Seasoning
• fresh ground pepper to taste
• 1 tsp baking powder
• 1 12 oz. beer (I used Sam Adam's Hazel Brown)

1) In a large bowl, thoroughly combine flour, cornstarch, salt, cayenne, Old Bay, paprika, Creole Seasoning, and pepper (basically, all ingredients except baking powder).  Transfer 1 cup of mixture to a Pyrex baking dish.

2) Heat oil over medium heat.  Meanwhile, dry fish and cut into serving-size pieces.  Dredge, both sides, in mixture in baking dish.  This is to help the batter stick.

3) Combine baking powder with flour mixture.  Add beer slowly until consistency is a little thicker than pancake batter.

4) Dip fish in batter, coating thoroughly.  Again dredge the fish in the baking dish mixture- this will help make the fish nice and crispy.

5) Once the oil is hot enough (around 375 degrees is the goal, but I just use my judgement), place the fish in the oil a couple pieces at a time.  You don't want more than two or three pieces, or just one if your pan is very small, so that they can cook evenly.  About 7-8 minutes total for each piece is perfect, flipping once the first side is golden brown.

6) As you finish each piece, set on a wire cooling rack over some paper towels and sprinkle lightly with kosher salt.  Serve with fries, and corn on the cob.

I like mine with tartar sauce, but my husband likes his with HP Sauce.  It's a steak sauce, but it has a strong vinegar taste that pairs well with the fried fish.  I didn't take any pictures- sorry!- but I'll update the post next time I make it.  Happy eating! :)