RSS

Super Crispy Fish & Chips

27 Jan

DSC_0142-edit-600

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.

DSC_0132-edit-600

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

Try Swanson® Chicken Broth in this Recipe.

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.

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 

Tags: , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: