since announcing to our friends, family and coworkers in december that i'm pregnant, there's three questions that everyone asks. do you know if it's a boy or girl - are you going to find out? how are you feeling? and have you had any weird cravings?
no, we don't know if it's a boy or girl and aren't sure if we will find out. i've been feeling a lot like myself - just in different clothes and working on gaining weight this time of year while everyone else is focused on losing it. and i haven't really had any weird cravings. unless sour cream and onion potato chips and fried fish sandwiches count.
friday fish fry is popular in upstate new york. and if you're a fan, you know who locally has good fish fry - a crisp, light beer batter - and who doesn't - dense, soggy, greasy beer batter. this is the perfect batter to make fish fry at home. i've made it a few times over the last year and each time it comes out nice and light and crispy.
beer battered haddock
adapted from the joy of cooking
2 1/2 hours, serves 4-6
this is an all purpose beer batter, so try it with shrimp and vegetables, like green beans.
2 egg yolks
1 tablespoon butter
3/4 cup beer
1 cup all purpose flour
2 egg whites at room temperature
2 to 3 large haddock steaks, cut into manageable sizes
- to make the batter, mix the egg yolks, butter, and beer in a large bowl. whisk in the flour until smooth and season with salt and pepper. cover the bowl with plastic wrap and let sit at room temperature for 2 hours or refrigerate for up to 12 hours. if refrigerating the batter, bring it up to room temperature before proceeding.
- beat the egg whites until stiff peaks form. fold the egg whites into the batter until no streaks are left.
- pat the fish dry with paper towels. heat about three inches of vegetable or peanut oil to 375F in a large dutch oven or other heavy bottomed, high walled pot.
- drop the fish into the batter and turn to coat.
- cook the fish by dropping it into the hot oil carefully in batches and do not crowd the pan. cook the fish about four minutes per side, or until golden.
- remove from the oil and drain on paper towels. sprinkle lightly with kosher salt while still hot and serve.