Rachael Ray’s Fish Fry Recipe

Rachael Ray’s Fish Fry Recipe: A Crispy Delight

Rachael Ray’s fish fry recipe is a classic take on a comforting dish that combines the richness of beer batter with the freshness of a tangy slaw. This recipe is perfect for those looking to elevate their fish fry game with a simple yet flavorful approach.

## Ingredients-

For the Fish:

– 2 pounds cod or other sustainable, firm, white, flaky fish fillets, cut into 4-5-inch chunks – Salt and pepper – Wondra Superfine Flour, for dredging-

For the Beer Batter:

– 1 bottle lager beer – 2 cups flour – 2 tablespoons Old Bay seasoning – 1 teaspoon baking powder – 1 egg, beaten-

For Frying:

– Vegetable or other light oil, for frying-

For the Slaw:

– 1 pound cabbage, shredded – 1 large carrot, shredded – 1/2 cup white distilled vinegar (or cider vinegar) – 3 tablespoons sugar – 1 tablespoon fine sea salt – 2 teaspoons celery seed – Grape seed oil – Lemon juice – Fine sea salt## Directions Preparing the Fish1.

Season the Fish:

Sprinkle salt and pepper over the fish chunks.2.

Dredge in Flour:

Lightly coat the fish pieces in Wondra Superfine Flour. Making the Beer Batter1.

Combine Ingredients:

In a large mixing bowl, whisk together beer, flour, Old Bay seasoning, baking powder, and egg until smooth.2.

Adjust Consistency:

The batter should be thick enough to coat the fish but still pour easily. Adjust with more beer or flour if needed. Frying the Fish1.

Heat the Oil:

Preheat the oil in a deep fryer or a large deep pot to 375°F.2.

Fry the Fish:

Dip two pieces of fish at a time into the batter, letting excess drip off. Fry for 4-5 minutes or until golden brown. Repeat with the remaining fish. Preparing the Slaw1.

Mix Slaw Ingredients:

Combine shredded cabbage, carrot, vinegar, sugar, salt, and celery seed in a bowl.2.

Add Oil and Lemon Juice:

Drizzle with grape seed oil and squeeze a bit of lemon juice over the slaw. Sprinkle with fine sea salt.## Tips for a Perfect Fish Fry-

Use the Right Fish:

Choose firm, flaky fish like cod for the best results.-

Don’t Overcrowd:

Fry in batches to prevent the fish from sticking together.-

Serve Immediately:

Serve hot with malt vinegar and hot sauce on the side for added flavor.## FAQs

Frequently Asked Questions

Q: What type of fish is best for a fish fry?

A: Firm, white fish like cod or halibut work well for a fish fry.

Q: How do I prevent the batter from falling off the fish?

A: Make sure the fish is dry before coating with batter, and don’t overmix the batter.

Q: Can I make the slaw ahead of time?

A: Yes, you can prepare the slaw ingredients ahead of time, but dress it just before serving for the best flavor.

## ConclusionRachael Ray’s fish fry recipe offers a delicious and easy way to enjoy a classic dish with a twist. The beer batter adds a rich flavor, while the slaw provides a refreshing contrast. Whether you’re cooking for a family dinner or a casual gathering, this recipe is sure to please.