Deep Fry Secrets for Heavenly Fried Fish

The Lenten season began last Wednesday bringing with it a wave of seasonal fish frys. Over the next month tons of fish will be fried and sold at local churches and community centers. Contributing to that tonnage is the weekly fish fry at in Fenton.

One may ask why the frenzy over church fish frys? Beyond the price and community support it’s simple, the fish tastes great because it’s fried right.

Deep fat frying is a cooking technique anyone can learn. Just remember these few tips and you too can become a master of the deep fryer. First, don’t over heat the oil. If the oil begins to smoke it’s too hot and a sign that the oil is breaking down, which affects the flavor of the food. Optimum cooking temperature for fish is about 375 – 380 degrees.

Next, fry in small batches. They are easier to control while large batches can lower oil temperatures preventing perfect frying. Also, have on hand the right tools to place fish in and out of oil such as long handled tongs, slotted spoons or a fry basket. When using these tools dip them in the hot oil first before using, which prevents food from sticking to them.

Fish fries fast. As a rule when breaded fish has browned to a golden color it’s done. Remove from the oil and drain on paper towels. Keep fish warm by placing in a single layer, on a rack placed on a baking sheet in a 275-degree oven. 

St Paul’s fish fry opens at 3:30 p.m. each Friday and will run through Good Friday. St. Anthony of Padua Parish, in High Ridge also has scheduled a fish fry for every Friday during Lent. If you can’t make it out to St Paul’s or or St. Anthony's or any other fish fry before Lent ends consider staging your own fish fry using the following recipes from Pushcarts & Stalls: The Soulard Market History Cookbook. Both are retro recipes inspired by the church ladies (and men) who keep the fish frying.

FISH FRY JACKS

• 4 whole, skinless jack salmons (whiting)
• 1 cup milk
• 1 lemon, thinly sliced
• 1 cup white cornmeal
• 1/2 cup flour
• salt and red pepper to taste
• 1 egg
• 1/4 cup milk
• oil for frying
• 3/4 cup bottled barbecue sauce
• 1 tablespoon Worcestershire sauce

Place jack salmon in a shallow dish.  Pour milk over fish, add lemon slices; cover and chill for an hour.  Mix together the cornmeal and flour and place in a shallow dish. Remove fish from milk, season with salt and red pepper; set aside. Beat together the egg and 1/4 cup milk; dip fish in egg mixture, then roll into cornmeal mixture. Using a deep fryer or skillet, set at 375 degrees or medium high, deep fry fish in hot oil until golden brown. This takes about 5-8 minutes. Remove from oil, drain on paper towels. Heat together barbecue and worcestershire sauces. Serve warm red sauce with fish. Makes 2 - 4 servings, depending on the size of the jacks.

CHURCH LADY SPAGHETTI

• 2 16-ounce cans tomato sauce
• 1/2 cup tomato paste
• 2 cloves garlic, crushed
• 1 tablespoon Italian spice blend
• 1 pound thin spaghetti, cooked and drained

In a large saucepan heat together the tomato sauce and tomato paste. Add in garlic and Italian spices, bring to the boiling point, reduce heat and simmer 10 minutes.  Pour sauce over cooked spaghetti and toss. Serve with Parmesan cheese.  Makes 6 – 8 side servings.