• 1 1/2 to 2 pounds cod or other white fish fillets
  • 1 cup unbleached all-purpose flour
  • 3/4 cup milk
  • 3/4 cup water
  • 2 tablespoons aluminum-free baking powder
  • 1 teaspoon kosher salt
  • Vegetable oil

Growing up in New England, we ate our fair share of fried fish. That’s what we do in New England. We eat seafood. Fresh seafood. Lots and lots of wonderful glorious seafood. Interestingly enough, everywhere we’ve lived people love fried fish. I guess it’s because it’s so darn good. When living in Poughkeepsie, New York, we enjoyed fried fish on Friday nights at the firehouse during lent. Oh, how we loved that!

Tonight we ate this delightful yummy fish with a chipotle mayonnaise, thinly sliced cabbage dressed in a little malt vinegar inside flour tortillas that I browned up on the stove top directly over the fire. I was very careful. It was delicious! Browning up the tortillas over direct fire reminds me of my evening’s at the Valencia’s. Mrs. Valencia was our neighbor. She is a delightful lady and an amazing home cook who infused love in each and every dish. I love the smell and taste of these tortillas. Now I’m off for a walk, but not before sharing the recipe with my friends.

Today I’m sharing with you my secret (okay, so maybe it’s not a secret) recipe for my fish batter.

In a large bowl combine flour, milk, water, baking powder and salt. Let sit.

Check your fish for bones.

Heat the oil in a skillet. I love using my cast iron skillet for frying. Fried foods just taste better in cast iron skillets don’t you think? And cornbread, too. Always better in a cast iron skillet.

Be sure your oil only comes up about an inch or so. That’s all you need.

Place pieces of fish in your batter and then carefully place in your hot oil.  Make sure the oil is hot enough to cook and brown your fish, but not so hot that it burns the fish batter before the fish is cooked through.

Cook fish for about four minutes on each side or until golden brown.