Deep-fry or bake potato fries according to package directions. Spread on a wire rack set in a rimmed baking pan; keep warm in a 200 degree oven.
Fish fry Friday, or any day of the week! Our beer-battered recipe is one you're going to want on hand when that day comes.
Servings and Ingredients
|½ (28-oz.) bag Hy-Vee frozen thick-cut steak potato fries|
|Hy-Vee vegetable oil, for deep-fat frying|
|1 lbs. tilapia fillets, cut into 3x2-inch pieces|
|1 ½ tsp. Hy-Vee fine-ground Mediterranean sea salt, divided|
|1 ½ c. Hy-Vee all-purpose flour, divided|
|¼ tsp. Hy-Vee ground black pepper|
|1 ½ tsp. Hy-Vee baking powder|
|½ c. Hy-Vee 2% reduced-fat milk|
|2 tsp. Hy-Vee canola oil|
|½ c. lager beer|
|Coarse-ground salt, for serving|
|Malt vinegar, for serving|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Wire rack
- Rimmed baking pan
- Deep-fat fryer, or heavy bottomed pot
- Shallow dish
- Medium bowl
- Meat thermometer
Preheat vegetable oil in deep-fat fryer, or heavy-bottomed pot, to 375 degrees. Pat fish dry; season with 1/2 teaspoon salt. Let stand at room temperature 15 minutes. Meanwhile, combine 1/2 cup flour, 1/2 teaspoon salt, and pepper in a shallow dish. For batter, whisk together remaining 1 cup flour, baking powder, and remaining 1/2 teaspoon salt in a bowl. Add milk and canola oil. Whisk in beer until smooth.
Coat fish with flour mixture, then dip into batter, turning to coat and letting excess batter drip off. Fry fish, 3 pieces at a time, in hot oil until golden brown and fish reaches an internal temperature of 145 degrees; drain on paper towels. Transfer fish to a rimmed baking pan; keep warm in oven with fries. Before serving, season with coarse salt and malt vinegar. Garnish with parsley, if desired.
Hyvee Culinary Expert TipNutrition facts cannot be accurately calculated for fried foods.