YOU DON’T HAVE TO LIVE ON THE OCEAN TO ENJOY SEAFOOD! WE’VE ROUNDED UP OUR FAVORITE RECIPES FROM FRIENDS, READERS AND OUR RECIPE BOX. ENJOY!
BY LYNDSEY HAAS
1 cup flour
1⁄2 cup milk
1⁄2 cup water
2 tbl baking powder
1 tsp salt
Around 2 lbs. of fish (pollock or cod)
6-8 tbl olive oil
Whisk together the dry ingredients first, then add the milk and water. Mix until smooth. Heat 6 – 8 tablespoons of oil or enough to cover the bottom of the skillet. Cut fish into 2 1⁄2-inch pieces and dab off any excess moisture with a paper towel. To test to see if the oil is hot enough, drop a small dollop of dough in the skillet. If it doesn’t sizzle right away, it needs to be hotter. If it explodes into a sizzle, it’s too hot. If it has a steady, even sizzle, it’s ready.
Dip the fish in the batter and coat well. Set the fish in the skillet and make sure to allow enough room to flip each piece. Cook on each side for about 4 minutes or until the batter has turned golden brown. Remove the fish from the pan and place it on a paper towel to remove excess oil. Serve plain or with tartar sauce.
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