Pan Fried Cod with Deep Fried Potatoes

As mentioned in the past few posts we were on vacation so managed to bring back several interesting foodie finds.  One of our foodie finds was Weisenberger's Fish Batter Mix from the  Old Town Amish Store in Berea, Kentucky.  This mix is from Weisenberger Mill, the historic water powered flour mill on the South Elkhorn Creek in southern Scott County, Kentucky.  It is the oldest commercial mill in Kentucky.  We plan on making a side trip to visit this mill during our next vacation.  I think it will be a rather interesting stop!

Homemade fish batter is quite easy to make using flour, corn meal or corn flour and seasonings of choice.  Everyone has their own favourite combinations and so it is with companies that make fish batter.  It is interesting to try different commercial fish batters as well as the slight variations in application.

The Weisenberger fish batter can be used wet or dry.  We dipped the fish in an egg wash then coated with the dry fish batter mix and pan fried until golden brown.  Deep fried potatoes and home canned wax beans completed the meal.  It was a lovely meal.  The fish was tender and flakey while the lightly seasoned coating was crispy.  This would be a fish batter I would use again. 

We discovered deep fried potatoes at a local eatery quite some time ago.  This is a fancier presentation usually served with prime rib or roast beef.  The inside is creamy while the outside has a golden crust.  Deep fried potatoes can be garnished with parsley if desired.  They are very easy to make at home. 

Deep Fried Potatoes

Wash and peel desired number of small potatoes.  Steam the potatoes until al dente.  Do not boil the potatoes as the texture will not be correct.  Heat vegetable oil in deep fryer to 190ºC (375ºF).  Transfer the potatoes from the steamer basket to the deep fryer basket.  Fry until golden brown.  Remove from deep fryer.  Serve hot.