Friday Night Fish Fry

Save money by making your own.  

Crunchy Batter Fried Fish 
(No Beer)
From food.com
Serves 4-6

2 lbs cod (fresh or frozen and thawed)
1 1/4 cups all-purpose flour, divided
1/2 cup cornstarch, divided
1 teaspoon baking powder
16 ounces club soda
1 teaspoon salt (plus seasoning of your choice..Old Bay, Lemon Pepper etc)
oil (for frying)

Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.  Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.  Season the batter to taste if desired with seasoning of your choice.  Suggestions: Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside. In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.

Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.

Cut fish into portion sizes and remove any pin bones, and pat dry.  Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.  Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.

Cook the fish one or two pieces at a time until golden brown.  Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.  Serve while hot.