Tuesday, April 10, 2012
My mother gave us some ling cod she caught last year. My husband has become an expert fish fryer so it was only right to eat the fish battered and fried. It was amazingly good. The batter keeps the fish incredibly moist and tender. We were out of mayonnaise to make tarter sauce (just mayo and relish) but I put together a decent sauce using a spoonful of cream cheese, milk to thin, splash of lemon juice and a spoonful of zucchini relish. The result was not exactly tartar sauce but a good compliment to the fish. Frying fish is easy. Wash the fish, pat dry, dip in the batter and lay in hot oil until crisp (turning once). Hubby doesn't use more than about an inch of oil for the frying. The batter is just as easy: Mix together - 1 cup flour 1/2 cup milk 1/2cup water 1/4cup baking powder 1 teaspoon salt We use bay seasoning for all our fishy foods (and many non-fishy foods) and last night he used whole wheat flour which didn't affect the texture or flavor at all. Well that might not be true because we thought this was the best fried fish he has ever made so maybe there's something to the whole wheat flour.