Recipe courtesy of Hugo Mallone

Fried Fish

  • Level: Easy
  • Total: 19 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 4 min
  • Yield: 6 servings
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2 cups fine grind wheat flour

1/2 cup cornstarch

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon Old Bay seasoning

1 teaspoon salt

1 teaspoon pepper

1 1/2 cups beer

6 (10-ounce) fresh fillets Pollack


Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.

Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.

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