Stay In Take Out: Fried Fish

This is a lighter version of take-out batter-fried fish, but just as crispy.  Adapted from the Frugal Gourmet's Three Ancient Cuisines (again!)...it was actually a "freebie" meal that I prepared in order to have leftover fried cod (sounds weird, I know).  It turns out the fried cod itself was better than the stirfry the leftovers were destined for!  Depending on which carry-out joint you want to mimic, you can serve this plain with horseradishy-mayo dip or on a bun.


Crispy Fried Fish
Makes 6 servings

1 1/2 lbs. cod
2 tbsp sherry
2 tbsp soy sauce
1 tsp grated fresh ginger
2 eggs, beaten
1 tsp Sichuan Pepper Dry Dip OR 1/2 tsp salt + 1/2 tsp pepper
1/2 tsp baking powder
1/2 cup cornstarch
1/2 cup all purpose flour
Oil for frying
To serve: 6 tbsp mayonnaise + 1 1/2 tbsp grated horseradish

Cut cod into serving-sized fillets or nuggets.  Marinate in sherry, soy sauce and ginger at least 15 minutes, or overnight.

Mix eggs and baking powder together in a medium bowl.  Mix cornstarch and flour together in a medium bowl. 

Heat oil to 365F.  Pat fish pieces dry with a clean towel or paper towel.  Dip in egg wash, then in flour mixture.  Fry large fillets 5-6 minutes or nuggets 3-4 minutes, until golden brown.  Drain on paper towels. 

Serve hot with mayo-horseradish mixture.  To serve leftovers, reheat 10 minutes at 350F in oven or 5 minutes under a broiler, watching to make sure the fish doesn't burn. Pin It