When the weather gets cooler, we start to crave those savory comfort foods. To us, there’s nothing like a good old-fashioned fish fry when it’s chilly outside (although one of us would take major issue with the oil and insist upon going to the gym five times a day for an entire week after indulging). At any rate, you have to love a plate of good old fashioned fish and chips! We made a few slight variations on the traditional method and included our recipe on the blog for you to enjoy.
2 lbs white fish — such as catfish, grouper or tilapia (cut into strips)
3 cups all purpose flour
1 1/2 cup vegetable stock
4 Tbsp 2% milk
1 Tbsp blackening seasoning (or more to taste, we like our batter to have some kick)
Cut the fish into strips and lightly pat dry with a paper towel. If want to pan fry, fill the pan with one inch of oil over medium-high heat and bring to temperature of 375 degrees (if using a deep fryer, use the recommended amount of oil for your fryer and heat to 375 degrees). In a large mixing bowl, combine eggs, 2 cups flour, vegetable stock and milk. Stir to combine and set aside. In small shallow bowl, mix remaining cup of flour with blackening seasoning and set aside.
Next, with one piece of fish at a time, follow the below steps:
- Toss fish strips into flour mixture, coating all sides.
- Shake off excess flour
- Dip floured fish in the wet batter, making sure all sides are evenly covered.
- Using a pair of metal tongs, carefully place the coated fish strip into the hot oil.
Just add a few fish pieces at a time, and don’t overcrowd the pan. Fry the fish until the coating is brown and crispy on all sides (4 to 5 minutes), remove the fish strips from the pan or fryer using a metal strainer, and place on a dry paper towel or wire rack. Let cool for 5 to 6 minutes, then serve with either tartar sauce or a selection of sides.