Grandpas Fried Fish Recipes

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.

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.

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.

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.