When summer is coming.
New York summer cooking can be summed up in two words:
Fast and dirty.
You walk in the door. Put the AC on. Drop your bags in the kitchen. Sit in front of the AC for five minutes to cool off. Bring your vegetables into the living room so you can chop them in front of the air. Run at lightning speed into the kitchen to sautee your meat. Run back into the living room to cool down. Take off layers as you go since you are imploding from heat. Ask out loud: “Why didn’t we go out to eat?” Stick your head in your freezer as the meat browns. Wish for October, rinse, and repeat.
Not this summer.
This summer I am going to go in with a game plan. I’m going to have a handful of recipes I can make without an oven. Recipes that require me to be in the kitchen for under fifteen minutes. Recipes that taste better with a cold beer (or a blood orange margarita).
Last night was the first recipe of the Summer Series, and it was a success. Make this after a particularly good day on the job- it’s a little richer than we usually do, so something about it says sinful, decadent, and celebratory. Even if it’s really just fried fish.
Beer Battered Fish
feeds four (or one hungry husband)
Four cod fillets, rinsed and gently patted dry
One can of whatever beer you are drinking that night
2 cups of flour
Salt, pepper, and garlic powder to season
Here’s what you’ll do:
Put 1 3/4 cups of flour into a bowl with one can of beer. Mix well. Add a dash of salt, pepper, and garlic powder.
Salt and pepper your fish on both sides. Dip them in the batter.
Dredge them through the remaining flour, so each cod has a dusting of flour to top it off.
Cook in oil in (preferably) a Dutch Oven until golden brown on each side.
Enjoy with tartar sauce and a hoagie if you are feeling fancy.