I’m back and it’s all because my 93-year old uncle found my blog when he entered his name on google and found a post I wrote a couple of years back about our family and soybeans. Go check it out to understand the strange connection. Now, I’m in touch through email with my cousin like I’ve never been before.
I’ve written about some other family members too so I wondered if I was ever going to be found out. It had to be my uncle, the oldest member of our family – and I am so very proud of his internet savvy!
Even if I haven’t written in a few months, I’ve been cooking and trying out different recipes. My biggest thrill is to try out recipes with my family who never really got to try a lot of my cooking. This is one recipe that was a great success with everyone. I cooked this at Eldest Sister’s once and one by one, my nieces and Eldest Nephew came to see me while I was still frying away. They came out to the dirty kitchen, fish in hand, to tell me it was great. It was the sweetest thing. Eldest Sister’s kids are not that easy to please so that show was really appreciated.
I started with a recipe from Feyma Martin’s Full Circle blog and tweaked it a little. I lessened the beer to just one can to get a thicker batter. I also use a light beer so the taste isn’t too strong. Then I use very cold beer and frozen cream dory fillets from the supermarket that are partially thawed. I emphasize that because those are two ways you can ensure a real crisp coating with a flaky, and still juicy fish inside. The contrast is fantastic. The idea came to me when I learned that the Japanese use ice chips in their tempura batter to get it extra crisp. Those two tips work great and you’ll get perfect fish fries every time.
This was served with regular french fries and my usual coleslaw.