Fishy

Long before my family became the fish fanatics they are today, the only fish I could get any of them to eat was Beer-Battered Cod. All fish lovers start somewhere! These days, I only fry fish at home once or twice a year. Even for me, the process is a little overwhelming. Going in, I just have to accept that I’ll be able to smell the cooking oil for a day or so afterward, and I’ll have to deal with the unpleasantness of disposing properly of said oil. I’d argue these small inconveniences are totally worth it.

There are three keys to a great fish fry. First is a light, crispy coating. Don’t open your beer (or other bubbly liquid) until just before you use it to maximize the air bubbles in the batter. Second is temperature control (with a thermometer!). Oil that’s too hot is likely to burn fried food; too cool and that same food will be greasy. Finally, there’s the choice of fish. I like the big flakes and clean taste of wild-caught Alaskan cod, but you can get equally good results with this recipe using other similarly textured white fish, such as catfish or tilapia.

Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find the recipe for Beer-Battered Cod at whitebearlakemag.com and more at kowalskis.com.

Dave Ryan, president and head cap’n says, “Bear Boating could not be the successful nonprofit it has been without the support of the White Bear Lake community and our more than 90 volunteers. We’re looking forward to an even bigger year in 2023, and we’re always looking for more volunteers.” To learn more, visit bearboating.org.

In celebration of the dedicated volunteers that uplift this community, the Greater White Bear Lake Community Foundation spotlights a noteworthy citizen or initiative of the White Bear Lake area in each issue. Learn more at gwblcf.org.