Fried Fish

By dgraves

Ingredients

• 3 quarts peanut or vegetable oil, for frying
• 2 cups all-purpose flour
• 2 tsp. seafood seasoning
• 1 tsp. baking soda
• Kosher salt
• 1 bottle cold beer
• 2 pounds haddock frillets, skinned and cut diagonally into 1 1/2 inch wide strips, 5 to 6 inches long

Preparation

Step 1

Heat the oil in a large deep, pot over medium heat. Bring the oil to 375 degrees. Regulate the temperature with a candy thermometer.

Preheat the oven to 300 degrees.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the patter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time.
When the fish are done, remove from the oil and put immediately on on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to croud the oil.