Fried Fish was one thing I could count on my Mom fixing every week when I was growing up. Every Thursday we had fish for dinner. Most of the time it was fish my Mom and Dad (and sometimes me) had caught while going fishing on their days off. The day before a fishing trip my Dad and I would go digging for worms in the compost heap behind our house.
I learned how to bait a hook but could not bring myself to take the fish off the hook if I caught one. The day my Dad got tired of taking the fish off the hook of my fishing pole was the day I stopped fishing. I guess he felt he was spending more time taking fish off my hook than enjoying fishing himself. I really could not blame him because I may have felt the same way if I had to do it for my kids.
Now I just go to the fish market or grocery store to “catch” my fish. Besides, I prefer boneless fish so I can easily buy fish fillets and not worry about scaling, gutting and chopping off fish heads. Yuck!
Cod is a great fish to use when making beer battered fried fish. The meat is thick, tender, sweet and holds up well while frying. Although my beer battered fried fish is not quite like my Mom’s Thursday fish fry, it is equally as delicious.
Beer Battered Fried Fish
2 – 3 cod fish fillets
1 12 oz bottle Amber Ale beer
6 oz peach beer (optional)
2 cups vegetable oil
¾ cup flour
1 tsp black pepper
1 tsp salt
½ tsp seasoned salt
½ tsp cayenne
In a large bowl mix flour, beer and salt. Set aside.
Add vegetable oil to a dutch oven or large frying pan. Heat oil over medium high heat until slightly smoking.
Cut cod into thick slices. Season fish with seasoned salt, pepper and cayenne. Stir batter then dip fish into batter and allow excess batter to drain off. Place fish into hot oil and let brown on each side. Approximately 5-7 minutes on each side. Drain on paper towels.
Serve with home fries and a mixed salad.