My favorite type of fried fish is English style fish and chips. Whenever I have the chance to visit, I head straight to the pubs when I am in England, and eat as much fish and chips as I can. I love to douse my crispy fried fish and chips with a good measure of malt vinegar, and a shaking of sea salt. Delish!
Fried Fish is a Favorite!
Making crispy fried fish here at the ranch is the next best thing. However, we don’t get amazing fish this far inland. We live deep in beef cattle country, and there are no local rivers or lakes where we can catch fresh water fish. We are always hopeful that a friend will bring us freshly caught filets from South Padre Island.
Peanut oil is the best for frying any seafood, for a true Southern style fish and chips. I wonder what type of frying oil they use in London? I am sure a couple of centuries ago it was pork lard, or beef tallow. Those types of frying fats might be historically authentic, but I’m sticking with peanut oil. It gives the filets a beautifully crispy golden crust, my favorite part!
Fresh Fish Can Be Caught or Bought
If fishing isn’t your thing, and you don’t have a generous fishing friend, you can always buy fish (I do!) The types of fish that I recommend are the ones that are freshest in the seafood case. First, ask the person behind the counter to give you some guidance. You need a delicate white fish, such as trout or flounder, or even farm raised catfish works. Cod is the best, but in our area, cod is always frozen. Oily meaty fish such as salmon, or swordfish are better reserved for other dishes. Like I said, get some advice, use your best judgement, and buy what is freshest.
I had recently made some home-made mayo that worked wonderfully as a sauce for my fish. Tartar sauce from a jar just wouldn’t do. I added a few lime wedges on the side for the perfect finish.
In addition to fried fish, this batter works very well with shrimp or oysters also.
This recipe is so easy and the outcome is so Delicious.
Aw James, you are the kindest! Mucho hugs to you…🤠❤️