I’d like to welcome the newest addition to our family – a cast iron deep fryer! And just in time for the McCarthy Annual Good Friday Fish Fry. Sig and I have been doing a fish fry on Good Friday for a few years now and this year it turned into a potluck with tasty, tasty contributions from everyone. -Steph McVox
· 1 cup flour
· 2 tsp. salt
· 1 tsp. sugar
· 1 tsp. baking powder
· 1 egg, lightly beaten
· 1 ½-2 cups beer or more as needed. What, no beer on hand? You can use club soda or Strongbow.
Place the flour, salt, sugar and baking powder in a medium to large mixing bowl and whisk together. Add egg and 1½ cups beer (you can add more to obtain your desired thickness). Whisk until the mixture is creamy. Let stand for at least 15 minutes. You can also cover and refrigerate for up to 24 hours. Just before using batter, stir it again. If it seems too thick, thin with beer or milk.
· 1½ pounds cod, sole or halibut fillets, cut into approximately 2″ x 2″ pieces. Try and blot each piece, the dryer it is, the more likely the batter will cling to it.
· Heat the oil for frying to 360, dip the fish pieces in the batter and carefully put them in the hot oil and fry till golden brown in colour. Place in paper towel lined shallow bowl to absorb extra grease.
Deep Fried Pickles
If you have the deep fryer out, you may as well make these. Bonnie was so jealous she missed these again! I barely got the picture taken before these lil’ numbers were snapped up. We used the same beer batter for the pickles this time but have also used a cornmeal batter in the past. These were pretty good but I think I like the cornmeal deep fried pickles a tiny bit better. Next time!
1 quart sliced dill pickles, drained and patted dry with paper towels. Heat the oil for frying to 360, dip the pickles in the batter and carefully put them in the hot oil and fry till golden brown in colour. Place in paper towel lined shallow bowl to absorb extra grease. They are good served with a remoulade or tartar sauce.