Batter Up! With A Midwestern Fish Fry

SHARE THE DAY’S CATCH WITH A Midwestern Fish FryBatter Up!

by Mike Petrucelli

By now everyone’s settled

into the LAKElife Country

summer routine. So, it’s time to mix it up a bit and have some friends over. Maybe the day’s fishing catch (either on the boat or in the fish market) was particularly abundant.

Maybe both apply. If so, there’s

one homerun solution for both situations: Host a fish fry!

With a little planning (and a mess of fish), it’s not too difficult to set up a Friday night fry (or any other night) that lets the anglers and the cooks show off, but still leaves plenty of time for socializing as guests come and go to eat their fill after a long day on the lake.

The beauty of a fish fry is that nearly all the work can be done ahead of time, and it is endlessly customizable.

It’s About To Get Fishy

At the heart of it all is the fish. It’s obvious that the fish should be as fresh as possible. But it should also be cooked fresh. Fried fish fillets will get soggy and lose crispiness if left to sit too long—so if you do have to wait before serving, keep them briefly in a 200-degree oven. Chances are you won’t have that problem, as the nature of an outdoor fish fry lends itself to people milling around casually instead of sitting down to a formal dinner. Guests can eat as the fish comes out of the fryer.

Adapted from Martha Stewart Living

Ingredients: 8 cups neutral-flavored oil that can take higher heat (safflower, canola, vegetable, or peanut) 3/4 cup, plus 3 tablespoons unbleached all-purpose flour 3/4 cup cornstarch Kosher salt and freshly ground pepper 1 1/4 teaspoons baking powder 1 1/2 cups club soda or seltzer 3 pounds skinless freshwater pan fish fillets (1/2 to 1 inch thick), such as bluegill, perch, or walleye, cut into 2-inch pieces Tartar sauce, potato rolls, sliced tomatoes, pickles, potato chips, and lemon wedges, for serving

Fried Fish

Directions: Heat oil in a large, heavy pot (preferably cast iron) or fish fryer to 365 degrees. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes. Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345 degrees and 365 degrees.) Transfer to paper towels to drain. Serve fish hot on plates or rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside. The fish is best served immediately, but can be kept warm in a 200-degree oven while you fry the rest.

Fry Kits

Speaking of the fryer, a large pot over a propane burner will work just fine (think turkey fryers), but you need a safe, effective way to get the fish in and out of the hot oil. Fry kits are easily available and come with baskets, burners, pots, and skimmers. As with anything else, prices vary, but many setups can be found for $75-$100 online (consider the brands King Kooker and Bayou Classic). These tend to have shallower pots and burners with longer legs, since fish fillets are much smaller than a turkey.

Batter Up

When it’s time to batter the fish, dry the fillets thoroughly with paper towels, and then dry them some more (don’t squeeze them, though). The drier the surface, the better the batter will adhere.

When it does come time to mix the batter, there are all kinds of possibilities—and the batter of choice, of course, depends on personal taste (salt and pepper are a must, but try cumin, paprika, seasoned salt, cayenne pepper, or any favorite spice).

Asian-Cajun International Market (658 S. Buffalo St., Warsaw) offers three different batters for its fish and chips, said Sreynin Ruot, whose family has run the restaurant for years. The batters are: Cornmeal, beer batter, and the restaurant’s original egg batter.

And don’t forget the sides. Classic sides for any fish fry include coleslaw, corn, tartar sauce, and fries.

Wash It Down

When it is time to eat, the right drink help wash the fish down deliciously. Martha Stewart Living suggests a cherry limeade, or classic standbys like lemonade and sweet iced tea. A crisp, light beer, like Corona or Pabst Blue Ribbon, pairs great with fried fish, especially after a long, hot day. Just make sure it’s icy cold.

Finally, if you want to bring the variety up a bit, Martha Stewart Living also suggests replacing half the fish with large, peeled shrimp. After those get dipped in batter, roll them in panko (Japanese-style bread crumbs) before frying.

All of this adds up to a festive night on the patio.

Just remember to save some batter for crunchies.