Fish Fry

My youngest sister is an amazing cook. For a while, she worked for an award winning caterer, Putting on the Ritz, located in Laurel, Md (highly recommend). She can throw together a delightful dinner party for 10 in a blink.

Recently, her family enjoyed a fishing excursion to Alaska and brought back this beautiful halibut. I was fortunate to be in town when they returned so I could indulge.

Of course, there are any number of ways to fry fish and many coating options; my sister recommends Louisiana Fish Fry.

This dish would be lovely with the Green Cabbage Slaw recipe and of course chips. If you have leftover fish, prepare fish tacos the next day.


  • 1 pound of halibut, cod or other firm white fish

  • 1/2 cup flour

  • 2 large eggs, beaten with a splash of water

  • 3/4 cup Louisiana Fish Fry

  • 1/4 cup cornstarch

  • 1 cup canola oil for frying


  • Slice the fish into 2 ounce portions. Rinse and pat dry.
  • Prepare three bowls to support the dredging process; one for flour, one for the beaten eggs and one for the fish fry/cornstarch mixture.
  • Dredge each piece of fish in flour, then egg, then fish fry/cornstarch mixture.
  • Add about two inches of Canola oil to a cast iron skillet and heat.
  • You can tell the oil is hot enough if you place a wooden spoon in the pan and bubbles form. Sometimes I’ll do a test run with a teaspoon size piece of fish. It should cook in about a minute and then I get to taste a piece while I’m cooking the rest.
  • Fry each piece of fish five minutes on each side. Remove from pan and drain on a paper towel.
  • Serve with tartar sauce.
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