I have a soft spot for seafood, and this Battered Fried Fish recipe holds a special place in my heart. It brings back fond memories of my childhood, where family dinners were incomplete without a serving of Mom’s crispy, golden-brown fried fish. I’ve always been fascinated by the magical transformation of simple ingredients into a dish so delightful that it makes you close your eyes in appreciation. This recipe, with its perfect balance of crunch and tenderness, is my take on that beloved family classic. The Battered Fried Fish, as the name suggests, is a popular dish in coastal cuisines worldwide. Its origin is hard to pinpoint but it’s safe to say that wherever there was fish and a way to fry it, this dish was inevitable. It has now made its way into the hearts and kitchens of people from different cultures, thanks to its universal appeal. This recipe is as simple as it gets – a basic batter, seasoned haddock, and a quick fry. The magic is in the batter. A combination of flour, cornmeal, and baking powder gives it that light, airy crunch. The evaporated milk and egg make the batter rich and add an extra layer of flavor. Lastly, the haddock is salted just right to enhance its natural flavors without overpowering them. When cooking, remember to fry the fish at the right temperature. Too low, and the fish will absorb too much oil; too high, and the batter will burn before the fish is cooked. It’s all about striking the right balance. And don’t forget to serve it hot, right out of the pan, for the perfect crunch. I love this recipe for its simplicity and the joy it brings to the table. Whether it’s a family dinner or a party, this Battered Fried Fish never fails to impress.
Ingredients
- 1 (1 lb.) haddock
- salt
- 1 egg
- 1 1/4 c. evaporated milk
- 1 c. flour
- 2 tsp. baking powder
- 1/4 c. cornmeal
Frying Method
- Cut haddock into serving-size pieces, sprinkle lightly with salt.
- Mix 1/4 teaspoon salt with remaining ingredients, dip haddock pieces into egg mixture.
- Fry in deep fat at 375° for 5 minutes or until brown.
Calorie: 400
Total cooking time: 30 minutes
Difficulty level: Easy
The ‘Haddock Happenstance’
Hello, my fellow food-loving compadres! Today I’m going to share a tale from the kitchen trenches, about preparing a classic, Battered Fried Fish. The star of our dish is the humble haddock, an unsuspecting, silvery character from the depths of the Atlantic. Welcome to the ‘Haddock Happenstance’!
Fishy Business
One fine afternoon, I found myself staring down a 1 lb. haddock. It looked back at me from the cutting board with an unbroken stare, challenging me to do my worst. Well, let me tell you, the first step in winning a staring contest with a fish is to cut it into serving-size pieces. I did so with gusto, each slice a battle won. The haddock, now in more manageable pieces, was sprinkled lightly with salt – the culinary equivalent of a white flag.
Stirring the Pot
Next came the amalgamation of ingredients that would transform our haddock from mere fish to fried delicacy. I mixed 1/4 teaspoon of salt with an egg, 1 1/4 c. of evaporated milk, 1 c. of flour, 2 tsp. of baking powder, and 1/4 c. of cornmeal. At this point, I mused over the irony of the phrase “cooking up a storm”. There I was, in the eye of a culinary tempest, yet not a drop of rain in sight.
Dunking the Haddock
With our batter ready, it was time for the haddock pieces to take the plunge. I dipped each piece into the egg mixture, coating them in a blanket of potential deliciousness. There’s a certain art to dipping fish – a delicate balance between too much and too little batter. I like to think of it as the Goldilocks zone of fish-dipping.
The Frying Finale
Finally, the moment of truth arrived. The battered haddock was to meet its destiny in the deep fat fryer, set to a sizzling 375°. They fried for 5 minutes, or until they had achieved that perfect shade of golden brown. The kitchen filled with the aroma of cooking fish – a smell that says, “Yes, you are about to eat something delicious.” While frying, I couldn’t help but chuckle at how something so simple could create such a tasty treat.
The Taste Test
The end result? A plateful of Battered Fried Fish, golden and gleaming, ready to be devoured. The crunch of the cornmeal, the fluffiness of the baking powder, the richness of the milk, and the binding power of the egg – it all came together in a beautiful, delicious symphony.
A Fishy Farewell
In conclusion, dear friends, remember this: the journey from haddock to Battered Fried Fish is one filled with laughter, a bit of mess and a whole lot of fun. So, the next time you find yourself in a standoff with a fish, remember my ‘Haddock Happenstance’ and know that you too, can conquer the beast from the deep.
Until next time, keep cooking, keep laughing, and keep enjoying life’s tasty moments.
