Pesce fritto

Ingredienti

• 2 1/2 - 3 pounds white fish filets (grouper, cod, halibut, haddock, catfish, walleye)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 12 ounce light crisp beer (like Stella Artois or Corona)
• 1 1/2 quart fry oil (peanut oil, canola oil)

Preparazione

1. 1

   Prep the Fish: Set out a baking sheet and line it with paper towels. Cut the fish fillets into long strips about 1 ½ inch wide. Lay the fish strips on the paper towels. Once all the fish is cut, use another paper towel to gently press the fish fillets to remove excess moisture. Don't press too hard or you'll break the fillets. Let the fish sit out and dry as you prep the rest of the ingredients

2. 2

   Make the Batter: Set out a medium bowl. Combine the flour, cornstarch, salt, baking powder, garlic powder, ground black pepper. Mix well. Then whisk in the beer until the batter is smooth.

3. 3

   Set a large 6-8 quart pot over medium to medium-high heat. Pour in the oil and place a cooking thermometer in the pot, with the tip down in the oil, and clip it to the side of the pot.

4. 4

   Fry: Once the oil reaches about 365°F, it's time to start dipping the fish pieces. Working in batches, dip 6 to 8 fish strips at a time, then gently shake off the excess batter over the bowl. Carefully lower the fish fillets in the hot fry oil, one at a time. Use long tongs to swirl the battered fish in the oil before placing the next piece in the oil. This will ensure that they do not stick together. Do not overcrowd the pot; if using a smaller pot, work in batches of 4 to 5 pieces. *By the time the fish pieces are dunked, the oil should have reached about 375°F. The oil temperature will drop as the fish is added to the pot. You're looking to keep the fry oil around 350°F once the fish is in the oil. Watch the thermometer and adjust the heat as needed.

5. 5

   Cook the fish pieces for 4-5 minutes total, until the exterior is a rich golden-brown. While the first batch is in the oil, lay out a rimmed baking sheet and place a drying rack over the top. When the fish reaches the right color and cook time, use tongs to carefully move the fish pieces to the drying rack. Then dunk the next batch and repeat.

6. 6

   Serve the fried fish hot, with french fries, malt vinegar, and tartar sauce for fish and chips. Or serve it anyway you like!