Wednesday, March 28, 2012
The Perfect Combo-Light Crispy Fish and Clam Chowder
Spring in the Northeast is a fickle thing. One day it can be 80 degrees and then a few days later back to almost freezing. Last week was one of those weeks. I hadn't planned my Sunday Supper so I thought I would make some fried fish and a pot of clam chowder. Fish thaws quickly and I had all the fixings for the clam chowder in my pantry and fridge. A Sunday Supper that is filling and tummy warming.
The fish had a light crispy batter on it, pan fried to a golden brown, topped with a little homemade tartar sauce it was perfect with the clam chowder - the New England version, which was thick with potatoes and flavored with smokey bacon, onions and lots of canned clams.
If you'd like the secret to perfectly light and crispy fried fish here it is: seltzer water. The bubbles in the seltzer water mixed with the flour makes for a batter that cooks up light and crispy, every time. And this fish isn't deep fried, but pan fried, which also makes it light.
To make the batter simply take about a cup to a cup and a half of all purpose flour. Season it with salt and pepper. Then add enough seltzer water to make a thick, smooth batter. Dip the fish in the batter and pan fry in a skillet with about an inch of oil in it.
I guarantee you won't be going to any fast food fish and chip joint again!
Have a seafood tip? Or a foolproof seafood cooking method? Please share!