Tonight he made Beer Battered Fried Fish with homemade Tartar Sauce, a Baked Potato, and a sliced Campari Tomato & Basil Salad
He calls it survival. I call it de-lish! He jokes that he hides my Christmas presents in the oven because that's the last place that I would ever go! (Don't tell him I said this - but he's probably right!)
He refuses to take any credit for his creations as they are all taken right from cookbooks, magazines, or his memories of his mother's recipes. Sometimes he tweaks for his personal preferences, for example, he doesn't like garlic or onions (is he crazy?) so he'll adjust and use only a little for flavor.
I thought I'd occasionally share some of his favorite finds! We'll call this segment the Cowboy Cooking Corner! Real men do cook!
Here's tonight's beer battered fish offering from the July 2012 Southern Living (p. 110). He reads my Southern Living magazine and I read his Sports Illustrated. Go figure.
2 lbs. flaky white fish (he purchased 1.63 lbs of Cod)
1 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 cups all-purpose flower
1-1/2 tsp. sugar
1 tsp. salt
1 (12 oz.) bottled beer (he used Budweiser)
1 tsp. hot sauce
2 tsps. Miss Sylvia's Fish Fry* (*not part of the original Southern Living Recipe)
Pour oil to a depth of 3" in a large Dutch oven. Heat to approx. 360 degrees.
Sprinkle fish with salt, pepper, and Miss Sylvia's Fish Fry
Whisk together flour, sugar, and salt in a large bowl.
Whisk in beer and hot sauce.
(How could you go wrong with these two ingredients!?!)
Dip fish in batter, allowing excess batter to drip off.
Gently lower fish into hot oil using tongs to prevent fish from sticking to the pan.
Fry fish in batches about 2-3 minutes per side or until golden brown.
Here's his own recipe for Homemade Tartar Sauce
1/4 cup mayonnaise
1 tbsp. relish (we used CrackerBarrel Chow Chow Relish)
1 tsp. lemon juice (we used the plastic lemon - but fresh is always best!)
1 tsp. hot sauce (optional)
mix well & serve on the side.
Serve with a baked potato and some sliced Campari tomatoes with basil.
Do you have any favorite magazines that always feature great recipes and ideas? Please share!