Palm Sunday, Palm Shortening
April 1, 2012 1 Comment
We went to vigil Mass last night and came home to fry up some fish in some palm shortening. Hence the title. I actually like these better than Long John Silver’s, and that’s saying something, coming from someone who used to take pilgrimages to go to LJS.
Beer Battered Fish
1 lb of white-fleshed fish (haddock, cod, we used tilapia), cut into six portions
2 1/4 c all-purpose flour, divided
1 1/2 t salt, divided
1/2 t black pepper
1 t baking powder
1 12oz bottle of beer (we used a lager–THE lager, if you know what I mean, PA peeps)
1 egg, beaten
approximately 1 q oil for frying
Place oil in a heavy skillet with sides at least 3″ high and heat until a frying thermometer reads 375F. Meanwhile, in a shallow dish toss together 1 c flour, 1 t salt and the black pepper. Dredge fish portions in this flour mixture and set aside on a rack to dry a little while you complete the next step. In another bowl, mix together 1 1/4 c flour, 1/2 t salt, 1 t baking powder, then add in beer and egg, whisking together until smooth. Making sure the oil is at temperature, dip each fish portion in the beer batter, then gently slip it into the frying oil. Fry approximately 3-4 minutes/side or until fish flakes easily with a fork. Drain on paper towels before serving.
Are you out of malt vinegar? We were. Boo! In a very small container I shook together 2 T apple cider vinegar and 1 t HP Brown sauce, and it made a more than passable substitute. Due to lack of time, we just baked up tater tots while the fish was in process. All in all, not bad.