Grandpas Fried Fish Recipes

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

GRANDPA CORNISH'S DEEP FRIED FISH

Steps:

• Mix beer and egg.
• "Soak"fish (or whatever) in beer-egg mixture.
• Grandpa varies the soaking time, I wouldn't go less than 10 minutes.
• Heat oil in pan or deep fryer.
• Season pancake mix to taste with favorite spice mix.
• Take fish out of beer-egg mixture and dredge in pancake mix.
• Fry as normal.
• Salt and pepper to taste.
• I like to drizzle lemon or lime juice (or even vinegar) over before eating.

GRANDPA'S FRIED POTATOES

Steps:

• Boil potatoes until tender; allow potatoes to cool; then peel and cube them; set aside.
• Fry bacon and onion together in a large skillet.
• Add in potatoes and seasonings; cook until golden brown, stirring occasionally.

DEEP FRIED FISH

Steps:

• Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
• Sift the flour and salt into a bowl.
• Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
• Coat 2 pieces of fish with batter.
• Lift into the pan with a fork or kitchen tongs.
• Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
• Remove from the pan and drain on absorbent kitchen paper.
• Repeat with the remaining fish.
• Garnish with lemon wedges.

GRANDPA ALVAH'S FISH CHOWDER

Steps:

• Fry the diced salt pork in a large pot until golden in color.
• Remove salt pork scraps and set aside.
• Add onions and cook for 5 minutes or until tender.
• Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
• Place fish on top of potatoes.
• Season with pepper, salt and add butter.
• Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
• You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
• (You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
• Heat thoroughly, but do not bring to a boil.
• Serve reserved pork scraps sprinkled on top of chowder or on the side.
• Chowder will be better if allowed to sit overnight.

GRANDPA'S FRIED FISH

Steps:

• Combine all ingredients except fish and mix well.
• Coat fish fillets or pieces in batter and place on cookie sheet or tray; chill for around 30 minutes (if you skip this step, the batter will not stick to the fish).
• Deep-fry or pan-fry until cooked through.