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Recipes & Food Styling

Friday Fish Fry

Never before has this Wisconsin girl gone a full year with not a single Friday Fish Fry. SO miss The Loading Zone’s beer-battered 🍤 shrimp; Carmelo’s amazing Italian-style fish 🐠 🎣 fry; the ambiance & Old Fashioneds at Besse’s on Clear Lake; Silver Birch Supper Club, where my mom & dad got married, & more.

It’s more about the experience & tradition than anything!

So tonight, thanks to Sonja’s inspiring fish fry posts from Johannesburg, SA I made a special “Friday Fish Fry Salad.”

You can have a Friday Fish Fry with this healthy twist! Will make this again!

Beer-Battered Fish

1 medium bag of frozen fish- can be fillets, scallops or shrimp

1 large bottle amber lager beer

6 lemons

1 cup flour

1/2 package of cheese & herb bread croutons

2 eggs

Freshly ground pepper, to taste

Paprika, to taste

Crushed dried red peppers, to taste

1/2 cup good olive oil

1/4 cup butter

On Friday morning, remove fish from freezer and thaw in regrigerator.

Mix ingredients together in large bowl.

In frying pan on stovetop, heat oil and butter.

Coat fish in ingredients in bowl.

Fry in oil & butter on stovetop for 15 or 20 minutes or until thoroughly cooked through. Midway through, flip fish; sprinkle with peppers, black pepper & Hungarian hot paprika. Squeeze juice of 2 of the lemons over fish while frying. Use remaining lemons for garnish.

Candied Walnuts (for salad topping)

Toss one cup of walnuts in 3 tablespoons of extra virgin olive oil, 2 tablespoons sugar and 1 teaspoon of pink Himalayan sea salt. Bake in oven at 375 degrees for 15 minutes; mix nuts halfway through.