DEEP FRYING FISH
This is a recipe for a battered style fish and chip dinner. A deep heavy cast iron pan and a candy thermometer are highly recommended.
Almost any firm white fish will work. Pollack is my favorite. Buy six to eight ounces per person.
for the Batter
1/2 cup of seltzer or beer
1/2 cup of milk
1 cup of flour
1 tbsp Baking powder
Salt & pepper to taste
1 tbsp Vinegar(optional)
Beat the ingredients together until smooth.
for the oil
you will need an oil with a high smoke point ( peanut, grape seed and canola are good choices)
You will need at least enough oil to cover the fillets as they cook, but be sure to leave at least 2 inches to the rim of the pan. this will ensure that the oil does not bubble over.
Heat your oil to 350-375 degrees.
Dip fish fillets in batter and fry in deep fat until golden brown (3-5 minutes a side), turning once.
Remove the fish from oil and place onto paper towel or a rack and allow to drain. You can use the same oil to make some nice fries.