A Lenten Fish and Chips Dinner

By Andrew Hunter
For The Family Table, a blog for busy families

It’s great to be back! I just finished shooting the premiere season of a new reality show, Supermarket Superstar, airing soon on Lifetime Network. I’ll share more information as it gets closer to the launch date.

In the meantime, here’s a great family fish recipe just in time for Lent. As we approach the fourth Sunday of Lent and the Feast of Saint Patrick, we’ve been eating a lot of fish in our house, especially on Fridays. While I prefer a grilled salmon filet, there’s something to be said for Friday night fish and chips dinners.

Not surprisingly, if you asked our boys, they would tell you that fish and chips is their favorite seafood dish. There’s a great fish grill we can walk to from our house where the fish is fresh and the beer is cold.

For authentic fried fish, make a batter using good English ale. Season the fish and chips with a drizzle of malt vinegar and salt.

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Fried Fish
1 cup flour
1-1/2 cups beer
1 teaspoon salt
3 cups vegetable oil
1-1/2 pounds salmon, snapper, halibut, or cod fillets
Salt to taste
Malt vinegar

Whisk together the flour, beer and salt in a large bowl and set aside.

Pour enough of the vegetable oil into a heavy skillet to reach a depth of 1/2 inch. Heat over medium heat until a deep-fat thermometer reads 375°F or until the oil is barely smoking.

Dip the fish, one fillet at a time, into the batter. Place it carefully in the hot oil and fry until golden brown, about 3 minutes. Remove and drain on a double thickness of paper towels. Repeat the process until all of the fish are fried.

Serve hot with French fries and salad or coleslaw.

Makes 4 servings

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