- 7/8 Cup all purpose flour (can measure 1 cup and remove 2 tbsp.)
- 2 Tbsp. cornstarch
- ½ Cup corn flour - yellow or white (not cornmeal)
- 1 tsp. baking powder
- 4 Fresh cod or haddock fillets, about 4 oz. each, boneless, skinless
- ½ Cup evaporated milk
- Salt and black pepper to taste
- Vegetable oil for deep frying
Instructions (Serves Four):
- Heat an 8” deep pot filled less than halfway with vegetable oil until 350 degrees. (Use deep fry thermometer).
- Combine the all purpose flour, cornstarch, corn flour, and baking powder, mix thoroughly. Dredge both sides of the fish fillets in the flour, shaking off excess flour. Quickly dip each fillet in the evaporated milk so each side moistens, then dredge back in the flour mixture, gently pressing fish to adhere the second coat of flour.
- Carefully fry only 2 fish fillets at a time for about 3 minutes or until deep golden brown and cooked through. Drain on towels or paper plate, and season to taste with salt and pepper if necessary. Repeat procedure with remaining fish. Serve with cole slaw and tarragon tartar sauce (recipe below) and a lemon wedge.
For Tarragon Tartar Sauce
- ½ Cup mayonnaise
- 3 Tbsp. sweet relish
- 2 tsp. fresh tarragon-chopped
- 1 Tbsp. fresh parsley-minced
- 2 Tbsp. red onions or shallots-minced
- 1 tsp. Fresh Lemon Juice
- 1 tsp. Lemon Zest
- To taste salt and black pepper
- Mix all ingredients in a bowl. Serve with the fried fish.
Want to learn how to cook? Visit Lincoln Culinary Institute’s website: www.lincolnculinary.com.