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New England Fish Fry
Make a real New England Fish Fry at home! Tender cod or haddock is dipped in a light and flavorful coating, then fried to crispy perfection.
Ingredients
1 cup Wondra flour or other fine flour
1 cup corn starch
2 tablespoons baking powder
1 tablespoon kosher salt
1 1/2 teaspoons white pepper
3 whole eggs
1/4 cup water
3 pounds white fish such as haddock, cod, etc. cut into 4–6 ounce pieces
Vegetable oil, for frying
Lemons, for garnish
Malt vinegar, for serving
Instructions
- Preheat oven to 250 degrees F.
- In a medium bowl, mix flour, corn starch, baking powder, salt and pepper with a whisk.
- In a second medium bowl, mix eggs with the water also with a whisk.
- Dip each piece of fish in the egg mixture then the flour mixture and lay out on a tray. Do not discard flour mixture yet.
- Heat a large cast iron skillet filled about half way with vegetable oil to 350 degrees F.
- Once the oil is hot, dip each piece of fish in the flour mixture a second time, shake excess and gently lay three pieces in the hot oil. Fry for about four minutes until golden. They may float which will require you to turn them half way through cooking so each side gets crispy. Do this carefully with two spatulas. Thicker pieces will cook longer than thinner tail pieces.
- Remove to a paper towel then onto a clean sheet tray lined with parchment and place in the oven while you cook the remaining fish. Keep cooking three pieces at a time adding to the pan in the oven.
- Garnish with lemon wedges. Serve with coleslaw, tartar sauce, and malt vinegar.
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