Fish fillets (easier to cook and eat if no longer than about 5”. Rock cod type fish are the best but almost any fish will do.)
Flour with salt, pepper, paprika and garlic powder. (I’ve never done it the same way two times so the amounts are up to you. Dry mustard, Cumin and ground clove are also possibilities to add.)
Flour and beer mixed onto a batter. (Not the flour above and the mixture should be slightly thinner than pancake batter. The beer can be that cheap stuff that your brother in law brought over.)
Lots of oil at a temperature between 365º and 385 º. (This is critical so get a thermometer and check the oil continuously. To cold and the fish is greasy and to hot you will burn the outside and the inside will be rare. Lots of oil and not overloading with fish makes this easier. Since I don’t keep the oil I use the cheapest oil Costco has. It’s also good for frying turkeys.)
When the oil is at the correct temperature your ready to start cooking fish.
Roll the fish in the dry flour mixture; dip it in the batter and then into the oil. Make sure its not sticking to the bottom or to another piece of fish. When the fish floats in the oil I give it about another 30 seconds and then remove the fillet and drain off the oil.
Fish taco sauce
5 Parts mayonnaise
1 part plain yogurt
1 part water
Enjoy!
Yale
"Riley"
32' Blackman Sportfisher