Let's face it...
— deep-frying, or even shallow-frying food is a pain, even if the results are delicious. Oil splatters everywhere, your kitchen gets hot, and sometimes that greasy oil smell can linger in your kitchen and house for days and days. Who wants to smell like fried fish? Nobody.
An easy solution?
Take the frying outside. Here are four reasons why you should take frying to the great outdoors.
1. It’s just as easy as frying indoors. If you have some kind of cooking element (grill, portable gas burner, portable electric stove), it’s no different than your stovetop. If you have a plug-in deep fryer, even better! Just move the whole operation outside.
2. Spattered oil isn’t a big deal. With deep frying comes the inevitable: sputtering oil. But relax — you’re outside and you can just ignore it or hose everything down later.
3. Smells are minimized. The smell of deep-fried food is delicious at first, but the last thing you want is to still smell it days later. By frying outside, fresh air and the next breeze will take all those smells away, and it’ll also minimize smells absorbing into your clothes.
4. It won’t heat up your kitchen. Avoid turning into a sweaty mess because you have to slave over a hot stove in an enclosed space. Even if it’s cold outside and you have to put on a jacket, you won’t overheat.
CavEAt EMptor (Let the fryer beware)
1. Be careful of open flames and hot oil. Don’t fill your fryer or pot with too much oil and risk it overflowing into the open flames of a gas grill. Have a fire extinguisher handy, just in case.
2. Use a deep-frying thermometer. You may not be used to your outdoor cooking element, so still use a thermometer to make sure your oil is at the correct temperature. This is especially important if you’re frying on a charcoal grill, where it’s harder to regulate the temperature. If the oil gets too hot, immediately remove the pot to a heatproof surface and let it cool off.
3. Keep fried foods warm. If you’re cooking in batches, especially when the weather outside is cold, make sure you put your fried food in a warm oven so it doesn’t get cold and greasy.
4. Cool the oil properly. When you’re all done grilling, make sure you let the oil cool off before moving or transferring it to avoid getting burned, but also don’t leave it out there for too long or it can attract animals or pests.
Grandma Helen's FISH FRY
1 cup flour or corn meal
1 tbsp garlic powder
1 tbsp paprika
¼ tsp cayenne pepper or hot sauce to make it spicy or curry powder and turmeric
Place Fry Krisp Fish Fry Mix in a bowl with seasoning and first dip the fish in beaten egg and beer mixture and then into Fry Krisp and put fish in a frying pan with oil to 375°F (The key is having oil very hot, frying only about 5 pieces at a time after fish fillets were evenly coated with mixture. Let fish cool only slightly on a paper towel plate and served very hot.)
We may have to practice this to get exact technique. There is a chef named Sabrina Snyder on recipes on line that if you look under Fry Krisp that comes close to what grandma Helen did. (See Sabrina’s website for extra tips: https://dinnerthendessert.com/beer-battered-fish/)
Heat oil in a deep fryer of skillet. Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, salt and pepper and seasoning. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed, you should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once until both sides are golden brown. Drain on paper towels and serve warm.
No FRY KRISP? PSHHHHHHH.......
1 cup flour
1 tbsp salt oil
¾ cup warm water
1 egg yolk
Into a warm bowl sift 1 cup flour and a pinch of salt. Make a well in the center and add 1 tbsp salt oil, ¾ cup warm water, and 1 egg yolk. Mix the ingredients together thoroughly but quickly. The batter will be thick. Cover the bowl and let the batter stand in a warm place for 3 or 4 hours. Fold in 1 egg white, beaten stiff.
Dip the fish in the batter, drain off the surplus batter and fry in deep fat or canola oil at 360°F or 380°F depending upon the size of fish. Small pieces of fish should be fried at the higher temperature. Drain thoroughly on paper toweling and serve with any desired sauce. Grandma Helen’s favorite was Cucumber sauce.
BEER BATTERED FISH
2 quarts vegetable oil for frying (or canola oil)
84 ounce fillets cod,
walleye or white fish
1 cup all purpose flour
2 tbsp garlic powder
2 tbsp paprika
2 tsp salt (or 1 tsp)
2 tsp black pepper
1 egg beaten
1 12 fluid ounce can or bottle of beer
salt and pepper to taste
Heat oil in a deep fryer to 365°F. or 185°C. Rinse fish, pat dry and season with salt and pepper. Combine flour , garlic powder, paprika, salt and pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. Dip fish fillets into the batter, making sure you’re able to see the fish through the batter after it has been dipped.
Drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towel and serve warm.
Serve with Malt vinegar, Tartar sauce or Cucumber sauce.
Poor Man's Beer Batter Fish on the go
This is a super easy and fast not to mention cheap and no mess way to make a beer batter for your fresh fish while camping. Using only beer, your freshly caught fish, some oil for your skillet, and shake and pour buttermilk pancake mix containers found in your local supermarket.
1 cup beer, or as needed
1 (7 ounce) container shake and pour buttermilk pancake mix
2 pounds trout fillets
½ cup oil for frying
Heat oil in a large skillet over medium heat. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it’s done. Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces. Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.
1 box Fry Krisp Fish Fry Mix
1 lb tilapia fillets
1 tsp garlic powder
1 ½ tsp ground cumin
1 ½ tsp chili powder
½ tsp ground coriander
¼ tsp cayenne pepper
Cilantro-Lime sour cream (see below)
Canola oil for frying
Place Fy Krisp Fish Fry Mix in a bowl with seasoning and set aside. Take fish fillets and cut them into 2 inch pieces. Once the fillets are cut, place on a sheet pan and season both sides with salt and pepper. Put seasoned fish fillet in the fry mix and coat evenly. Place fish in hot frying oil about 5 pieces at time and cook until golden brown and fish is cooked through. Let fish cool on a paper towel lined plate or a wire rack.
Assemble fish, avocado, jalapeño and cilantro lime cream sauce in a corn tortilla and eat!
Alternately, assemble fish, tartar sauce, three color cabbage mixture and a soft white cheese such as mozarella or queso fresco.
3 large cucumbers
2 tsp salt ( I cut out salt and just do to taste)
1 cup sour cream or unflavored yogurt
1 cup mayonnaise
½ tsp dill
1 tbsp vinegar
dash garlic powder
Peel, halve and seed cucumbers. Chop very fine and mix with salt to taste. Chill at least two hours. Drain well. Add remaining ingredients and chill. Makes 3 ½ cups.
Martha's TARTAR SAUCE
1 cup mayonnaise
¼ tsp grated onion
1 tbsp vinegar
½ cup sweet pickle relish
⅓ cup chopped green olives
1 tbsp chopped capers
1 tsp chopped parsley
Combine mayonnaise, onion, and vinegar. Add remaining ingredients and mix.
LEMON BUTTER SAUCE
½ cup butter melted
2 tbsp lemon juice
1 tbsp chopped parsley
Makes a good basting sauce or a lobster dip.
Cilantro Lime Sour Cream
½ cup sour cream
2 tbsp chopped cilantro
¼ tsp cumin
zest of 2 limes
Combine and mix all and refrigerate for one hour.
DILL PICKLE SALAD
Recipe from Martha and Jon Richey ’s friend and the family loves it!
½ lb dry shell pasta about 3 cups
¾ cup sliced dill pickles (if you like sweet pickles you can add those too)
⅔ cup cheddar cheese diced
3 tbsp finely diced white onion
2 tbsp fresh dill
½ cup pickle juice
⅔ cup mayonnaise
⅓ cup sour cream
⅛ tsp cayenne pepper
4 tbsp pickle juice and garlic or other spices in the pickle jar!
salt and pepper to taste
Boil pasta al dente according to package directions. Run under cold water to stop cooking. Toss cold pasta with about ½ of pickle juice and set aside for about 5 minutes. Drain and discard pickle juice. Combine all dressing ingredients in a small bowl and mix well. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.
James turner's "secret stuff" TARTAR SAUCE
½ cup mayonnaise
½ cup Miracle Whip
½ 16 oz. jarcapers + a little caper juice
2 tsp mustard
3 cloves pressed garlic
Blend until thoroughly mixed
¼ cup chopped dill pickles
¼ cup chopped sweet pickles
(you can also use dill and sweet pickle relish)