There’s no better comfort food than fish and chips. Everyone has their own opinions on where to get the best coating but with a little effort you can make your own. The trick to getting it right is the consistency of the batter. Most homemade versions use a batter that is too thick. Many recipes call for a batter that is similar in consistency to pancake batter. The batter needs to be thinner or the fried fish pieces will become soggy quite quickly. Pre-heating the oil to the proper temperature is also very important or the fish will absorb too much of the oil while cooking. NOTE: At Wawang Lake we use ‘liquid shortening’.
Using part rice flour in the batter is also a sure fire way to ensure a crispy, light batter. We make our own homemade tarter sauce that is a favorite with our guests.
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Serves 4
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 2 1/4 cups cold soda water or beer
Combine dry ingredients. Add the egg and soda water and whisk together just until the liquid is incorporated. Small umps in the batter are not a problem.
- 2 pounds of boneless skinned pike or walleye fillets
- liquid shortening or oil for deep frying
Cut the fish, Northern Pike or walleye are a light, white fish, into about 8 pieces. Season the fish with salt and pepper on both sides. Dredge the fish pieces in rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into oil filled deep fryer that has been preheated to 375 degrees F. Fry for a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.
If you have to fry the fish in more than one batch at a time, hold the fish in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy.
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