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Fish Fry Season
The season of celebration doesn't have to end with Christmas and New Year. There is another time of year when the fryers come out and our bellies can be filled with golden and delicious fried fish, fries and hushpuppies. That's right, the time between Fat Tuesday and Easter is hereby called Fish Fry Season.
If you need a good meal and you are craving some fish, visit Lady Luck® Caruthersville for their weekly fish fry. That's right; every Friday in February this Friday dinner special at Otis & Henry's® will be fried catfish served with fries and coleslaw for only $8.99. Come get your fill of fine fried fish and fun every Friday in February.
If enjoying the Friday dinner special once a week isn't enough for you, you can try cooking up some fried fish on your own. All you need is some fish of your choice, oil, batter, and a deep fryer or frying pan.
Catfish, cod, and haddock are typically good choices for frying. They hold up well when fried and are crispy on the outside and flaky on the inside. Be sure to choose a good oil with a high smoke point if you plan to deep-fry your fish. If you are pan-frying fish, vegetable oil will work fine. You can purchase various types of fish fry batter from your local grocery store or make your own with a few simple ingredients. See the recipe below for some ideas.
Fish Fry Batter
1 cup of self-rising flour
3/4 c. warm water
1 egg beaten
1 tsp. salt
1 tsp. vegetable oil
Directions: Pour all ingredients in a bowl and whisk until batter is smooth. Transfer batter to a shallow dish for easy dipping.
Fish Fry Batter (see recipe above)
3 lbs. of fish (cod, haddock, catfish, etc.)
Oil for frying
Directions: Fill a heavy pan with a layer of oil about 1-2 inches. Heat oil until it reaches a temperature of 360 degrees. Dip a piece of fish into the batter and shake off any excess batter. Then, carefully place fish into hot oil. Cook on each side until golden brown, flipping only once.
Fish Fry Tips
1. Keep cooked fish warm by placing it into a warm oven while you work on the rest of the batch.
2. Fry fish in small batches. Overcrowding the pan, lowers the temperature of the oil and can make frying take longer.
3. Use plenty of paper towels to dry excess oil. Too much oil left on the fish will make them soft instead of crisp.
4. Invest in an oil thermometer to make sure that your oil is at the right temperature.
5. Use an oil with a high smoke point. The smoke point refers to the temperature at which oil begins to break down. If the oil you use has a low smoke point, it will break down or burn too fast.
6. Pair your fried fish with delicious sides like homemade fries, coleslaw, hushpuppies and corn.
7. Serve fried fish immediately to make sure you and your guests have a satisfying dining experience.
Fish frying at home is simple with these recipes and tips, but sometimes it's better to not have a kitchen to clean when you're finished. Let someone else do the cleaning and gather your friends together for a night of fun at Lady Luck Caruthersville every Friday in February for their Fish Fry special. Get your fill of fish without all the mess of frying on your own. Let someone else do the dishes for a change.