Tonight, we had fish and chips and after that I made canned biscuit donuts with cinnamon and sugar. Probably not the most healthiest thing to eat, but my friend Ben over at guygoesgreen.com caught some walleye at Lake of the Woods this weekend and was kind enough to let Ben and I have some. Thanks Ben!!! I love walleye! I hope to catch one this summer if I can, if not a walleye than a Northern. For the Fish I used Alton Brown’s recipe for Chips and Fish, but halved it since we didn’t have quite that much fish. For the “fries” I preheated the oven to 425 and just cut them into wedges. Sprinkled some Lawry’s Seasoning salt on them and some cayenne pepper and baked for 30 minutes.Print
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Allow oil to get to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.