Summer is for frying

Whenever the weather starts to warm up here on the Southcoast I get a hankerin' for some good old New England Fish and Chips.

Here is a fried fish recipe that I love from the New England Cookbook by Brooke Dojny! The batter is crisp and not too thick with a nice tangy flavor. Serve it up with a heaping side of fries and your favorite coleslaw recipe, Yum!

Narragansett Beer- Battered Fish 'n' Chips
makes 4 servings

1C all purpose flour
1t salt
1/2 t black pepper
3/4t baking soda
1C flat beer
1T cider vinegar
frying oil
1 1/2 lbs firm fish fillets such as scrod, haddock or pollack about 1/2 in. thick, cut into about 12 pieces

1. Whisk together the flour, salt, pepper, and baking soda in a large bowl. Gradually whisk in the beer and vinegar. Let the batter stand for 10 minutes and stir gently again before using.

2. Heat 1/2 to 3/4 inch of oil to 350* in a deep, heavy, preferably cast- iron skillet over medium heat. The oil is hot enough when a small cube of bread browns in about 30 seconds.

3. Dip the fish in the batter, letting the excess drip off, and slowly and carefully ease into the oil. ( Do not crowd the pan. You will probably have to fry in two or three batches.) Fry the fish, turning once with a long-handled slotted spoon or tongs, until well browned on both sides and cooked through, 3 to 5 minutes total. Remove carefully and drain on paper towels.

4. Serve the fish with french fries and your favorite cole slaw

Enjoy!