The Organic Dish provides easy and delicious, fresh, natural and organic "make-your-own" meals and dinner kits for vegetarians and omnivores in Boulder, Colorado.

We love fried fish and chips or fish tacos.  Here’s a basic fried fish recipe that Toby made last weekend:

Serves 4-5

• 1 1/2 lb cod cut into ~2-3 ounce pieces.
• 2 Tbsp Arrowroot or cornstarch
• 1 cup all purpose flour
• 3/4 teaspoon sea salt
• 1 teaspoon baking powder
• pinch cayenne pepper – optional if you like a little heat
• 1 egg
• 1 cup light beer
• ~1 Quart canola, safflower or vegetable oil for frying

Fried Fish with Coleslaw and Black Bean Corn Salad

Whisk together arrowroot, flour, sea salt, baking powder (and cayenne if using).   Whisk the beer and egg together and stir in to the flour mixture.  Cut the fish into 2-3 ounce strips and lightly dust with flour then dip into the batter and get ready to fry.

Use a cast iron skillet if you got one or a stainless steel pan.   Add the oil to the pan.  It should be about 1 inch high in the pan.  Get the oil hot before adding the fish (about 350 degrees F).  On our gas stove the heat level was between 6 and 7.  You want the fish to sizzle when it hits the oil, but you don’t want oil to splash everywhere.  Lower the fish into the pan with tongs.  Fry in small batches until golden brown (~ 1 to 1 1/2 minutes per side) and don’t crowd the pan.  Drain the fish of excess oil and set on newspaper or paper towels to soak up any excess oil.

Serve this with malt vinegar and tartar sauce for fish and chips (fry the potatoes before the fish if you want french fries) or serve with Coleslaw, bean and corn salad, and a smooth even mixture of avocado and sour cream.  Guten Appetit!

Beckie    www.theorganicdish.com   twitter.com/theorganicdish    970-736-9930 xt 1