After an ice fishing outing, Meatstick Dave and I stopped at the Iron Horse Café in Three Forks. This diner is famous for its homemade pies and homemade fare. Their peppery Biscuits and Gravy is an excellent choice.
Anyway, Meatstick orders a Fish Platter for lunch. You would not expect fried fish to be worthwhile at a remote, landlocked Montana diner. When he netted his order, the battered fish looked impressive. The cod was deep fried in a fluffy, classic, light batter. Oh, and it was incredibly good!
Handy Randy was also looking for a great batter recipe for the trout, walleye, and perch that we catch when ice fishing. He recalls going to dinners where the battered fish were best. I have made this recipe at fishing and hunting camps over the years.
Making a great fish batter is a challenge. There were once seafood fast food diners that did wonderful Fish and Chips. Arthur Treacher’s, and Long John Silvers were a couple of these diners. Here is a recipe for their traditional fried fish dinner.
- 8 cups of frying oil (Canola oil is a favorite)
- 2 cups of flour
- ¼ cup of corn starch
- 2 tsp. of sugar
- 2 tsp. of salt
- 1/2 tsp of Baking Powder
- 1/2 tsp. of Baking Soda
- ½ tsp. of Onion salt
- ½ tsp. of Paprika
- ¼ tsp. of Black Pepper
- 16 0z. of Club Soda (You can also swap the soda for beer)
- 2 pounds of portioned fish. (3 oz. pieces work well. I crosscut cut large filets to mimic fish sticks)
- Instead of using the individual spices, a seafood blend works well. I often use Old Bay seasoning.
INSTRUCTIONS
Heat the oil to 350 degrees. Use a thermometer. Do not put the fish into the oil until it is at temperature. A Deep fryer, Dutch Oven, or heavy pot will do.
Combine the dry ingredients first, then add the Club Soda. Use a whisk to mix.
Once the batter has formed, coat the fish and drop into the hot oil. Flop the filets away from you to avoid splashing. Do not overload the fryer. Hold the fish in the oil until it begins to fry, then gently release. Keep fish from touching each other.
Fry for 2-3 minutes. Cooked fish will float to the top.
Drain the fish on a wire rack, not paper towels. This allows the oil to drip away rather than soak into the meat.
Make a fresh sauce to go with your well battered fish. Tartar, Bang Bang, Aioli, or seafood sauces work well.
Leftover batter is perfect for onion rings!
Batter up!
Montana Grant
