Golden brown

Jose J. Santos

Admit it. That sweet smell of fried cod is still lingering in your

nostrils.

The Fish Fry made a splash last weekend with its return after a

two-year hiatus. The Lions Club fried 850 pounds of fish, selling

3,019 fish dinners, over the two days of the shindig, said Mike

Scheafer, club president and Costa Mesa city councilman.

“The event exceeded all of our expectations, with very few

problems,” Scheafer said. “It has been a Costa Mesa tradition for

almost 60 years. Everyone looks forward to seeing old friends at the

Fish Fry.”

Reuniting with buddies is a treat, but don’t forget about the

fish. There seems to be a great demand for the golden brown delicacy.

The next time you get a hankering for some, you don’t have to wait

until next year’s Fry to get your fill.

Here’s a look at the basics of fish frying the Fish Fry way. It

doesn’t take a lot of time, it isn’t too hard, and if done correctly,

anyone can enjoy that grand fatty feeling at will.

Finding fish

If you’re looking to make a Fish Fry platter, you have to start

with some Alaskan cod. Cut the fish into medium-length 1-inch

fillets. Keep in mind that six to eight fillets is the standard

serving amount.

Roll ‘em up

Next, you’ll need to “dry run” the fillets. “Dry run” is just a

fancy way of saying the fillets need to be rolled in some flour

before you move on. Any flour that can be purchased in your

neighborhood grocery store will do.

Better batter

Unfortunately, the Lion’s Club batter recipe is strictly off

limits (“If I told you, I’d have to kill you” were Scheafer’s exact

words), but it isn’t that hard to make your own depending, on your

taste. Most batters begin with flour; yeast or baking powder; water,

milk or beer; and a couple of eggs. What you add from there is

entirely up to you. Use spices that you love, whether it be simply

salt or cayenne pepper, and maybe a splash of citrus. Stir it up.

When the batter’s the right consistency (not too thick, not too

thin), dip your fish generously.

Fry time

Shortening was the oil of choice at the Fish Fry, but you can use

any type of oil as long as it’s hot enough. The right temperature is

375 degrees.. When your oil is nice and bubbly, throw in your fish.

Let it fry until it’s a golden brown, usually just a few minutes.

When it’s ready, take the fish out of the pan and let it rest on a

towel.

Plate up

After your fish has cooled down for a couple of minutes, serve it

with some ‘slaw and fries. Perfect Fish Fry fish anytime of year.