Jerri Green with a deliciously crispy beer batter fish fry.
By Jerri Green
My husband made up a song many years ago when we were walking on a bridge in the Bahamas about some fish he saw swimming by. He said, “You know what they are saying? (singing now) I’m a fish, fish, fish…swimming in the ocean…don’t eat me for dinner…I’m a fish.” Its a catchy tune. In fact, it is now sung by both my husband and my son almost daily. Strangely enough, they both still eat fish. I’m with Nemo’s friend Dory – fish are our friend, not food. However, if you do eat fish for dinner you should try this recipe. I found it on The Culinary Chronicles, where it was called “Muggles’ Fish and Chips.” This is my simplified version to feed one large carnivore and one little omnivore.
- 3 pieces of cod
- ¾ cups of flour
- ¼ cup of cornstarch
- ¼ tsp cayenne pepper
- ¼ tsp paprika
- 1 tsp of kosher salt
- 1 tsp of baking powder
- ⅓ cup of lager beer
- vegetable oil
- Place enough vegetable oil in cast iron skillet til ½ inch high.
- Heat on medium.
- Combine all the dry ingredients except the salt and baking powder in a mixing bowl.
- Place ⅔ of the mixture in a baking sheet and spread it out.
- Pat fish dry and salt.
- Add baking powder and beer to remaining dry ingredients in bowl and combine.
- Coat fish in dry mix (in baking sheet) first, then in batter (in bowl), then again in dry mix.
- Place fish in hot oil.
- Turn after a few minutes, when crust is golden.
- Remove and drain on paper bag or towels.
- Squeeze fresh lemon before serving.