This is a fantastic recipe! It easily rivals fish fries that we have had at restaurants on Friday nights. It made more than enough for two (we are having fish sandwiches tomorrow) and was perfect with the cod we used. I used 5 cod filets cut into pieces and it used up almost all of the batter.
2 1/2 c. flour
paprika
salt and pepper
Old Bay seasoning
1 (12 oz.) beer (use your favorite, dark ones are great for this, but any will do)
1/2 c. water
1. Combine all ingredients in a large bowl.
2. Heat 3 cups of canola oil in a large cast iron skillet until bubbling (350 degrees). Dredge fish pieces in batter and add to the pan (Carefully, it's hot!). Fry until golden brown, turning to fry both sides. Don't crowd the pan, too many pieces of fish will bring the temperature of the oil down.
3. Remove fish from oil using tongs or a skimmer and place on paper towls to cool. Sprinkle with kosher salt (Patrick says this is the ultimate tip).
Tartar Sauce
1/2 c. reduced-fat mayo
1 Tbsp. pickle relish
juice from 1/2 a lemon
hot sauce to taste (optional, I used Sriracha)
1. Combine and mix all ingredients (you can use more or less of each, depending on your preference, I really just eyeball the amounts for this). Serve with fish.
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