It’s easy to make the everyday feel like a vacation with crispy coastal cuisine (and all the fixins). This Friday, visit our Seafood Showcase to select your choice of fish and either pick up ready-to-go sides from the Deli, or make your own with a few fish fry approved recipes. If you’re really in a vacation state of mind, let us cook your fresh seafood for free!
Breading or Batter: Which is Better?
The short answer: it depends. But, no matter which method you use, get your oil nice and hot before adding food and always cook your fish to an internal temperature of 145 degrees.
Works best for deep frying—allowing the fish to become completely encased in a golden brown outer shell. Thinner batters result in a crispy coating whereas thicker ones add a layer of cake-like softness underneath a frizzled exterior.
Making a batter is super simple; start by gathering equal parts wet (water, milk, beer, club soda, citrus juice, etc.) and dry ingredients (flour or a 50/50 blend of flour and cornstarch). If you want a thin, crispy crust, opt for the cornstarch blend and use a little more liquid. However, if your goal is a hearty coating, swap a little bit of the liquid for an egg. Once you have all your ingredients, follow the steps below.
Combine your dry ingredients with a teaspoon or two of baking powder and season as desired
Add wet ingredients and whisk until smooth
Allows for a greater variety of textures and cooking methods to be used. This process can be as simple as tossing fish in flour before cooking; however, multiple layers of coating can also be used before hitting the hot oil.
We recommend three different dredges:
A light coating of flour
A binder (like eggs, milk, beer, etc.)
A layer of herbs, spices and bread crumbs (or cornmeal, crushed crackers or crushed chips)
No fish fry would be complete without sides and these were made for the occasion!
Easy Tiki Cocktails
Just shake, strain and savor! Don't forget the little umbrellas to really complete the drink.