Food & Cooking Recipes Ingredients Seafood Recipes Fried Fish Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 25, 2020 Rate PRINT Share Close Photo: Ryan Liebe Prep Time: 30 mins Total Time: 45 mins Yield: 6 to 8 Serves For a crowd-pleasing dinner, replace half the fish fillets with large peeled shrimp: Dip them in batter first, then in panko before frying. Ingredients 8 cups safflower or other neutral-flavored oil ¾ cup plus 3 tablespoons unbleached all-purpose flour ¾ cup cornstarch Kosher salt and freshly ground pepper 1 ¼ teaspoons baking powder 1 ½ cups club soda or seltzer 3 pounds skinless freshwater fish fillets (½ to 1 inch thick), such as trout, perch, or walleye, cut into 2-inch pieces Potato rolls, sliced tomatoes, pickles, potato chips, and lemon wedges, for serving Tartar Sauce with Pickled Jalapenos, for serving Directions Heat oil in a large, heavy pot (preferably cast iron) to 365 degrees. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes. Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345 degrees and 365 degrees.) Transfer to paper towels to drain. Serve fish hot on rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside. Cook's Notes The fish is best served immediately, but can be kept warm in a 200-degree oven while you fry the rest. Variations Ocean fish work well in a fish fry, too -- provided the fillets are thin enough to ensure the right ratio of coating to fish. Try to find ones no thicker than an inch, and bear in mind that the thicker the fillets, the longer they'll need to cook. Originally appeared: Martha Stewart Living, July/August 2017 Rate It PRINT