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Fish Recipes: The Ultimate Fish Fry Menu

Fish frys are one of the best summer staples. They are an event that is best kept classic and unchanged. If you don’t have your own fish fry tradition or if you would like to revise your existing spread, here are the recipes that go into our Ultimate Fish Fry Menu:

  • Homemade French Fries
  • Creamy Coleslaw
  • Tangy Tartar Sauce
  • Classic Beer Battered Fish

First we start the prep with the Creamy Coleslaw as it should sit for at least 1 hour before serving.

Mix the following ingredients together and let sit:

  • 1/2 – medium size Cabbage, grated or chopped.
  • 2 – medium size Carrot, grated or chopped.
  • 1/2 – tablespoon of dill pickle juice
  • 1/4 – cup of Mayonnaise
  • 1 – tablespoons of Sugar
  • 1/4 – teaspoon of Black Pepper
  • 1/4 – teaspoon of Salt (or I prefer celery salt)

Next is the Tangy Tartare Sauce. Simply mix equal amounts of dill pickle relish and equal parts mayonnaise and add a bit of dijon mustard to taste.

With a large bag of your favorite potatoes (we like to get a large bag of the locally grown variety) chop them into fry shape and and fry or bake. Our tip for the best fries is to add your favorite seasoning salt or the best combination is salt, fine parmesan cheese, and a hint of dried rosemary.

Finally for the piece de resistance, the beer battered fish. Here are the ingredients and instructions follow:

  • Your favorite freshwater fish or your best catch!
  • 2 cups flour, plus extra for dusting
  • 285 ml of your favorite beer, cold (light full flavored beer works best)
  • 3 heaped teaspoons baking powder
  • Salt and pepper to taste
  1. Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF.
  2. Mix the salt and pepper together and season the fish fillets on both sides.  
  3. Whisk the flour, beer and baking powder together until nice and shiny.
  4. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.
  5. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed.  
  6. If deep frying, cook until it floats.
  7. When removing the fish from the oil, put them in a tin tray lined with paper towel and let sit for 5-10 minutes before serving.

There you have it! After all this food, we suggest something lighter for dessert like some fresh fruit or marshmallows over the fire. We hope to enjoy creating new traditions or enhancing existing ones!

 

Yours In Boating

 

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