I took my new deep fryer for a spin tonight. Normally, we wouldn’t have a dinner consisting of so much fried food, but I couldn’t resist.
– I fried two types of fish – cod and tilapia. Larry liked the tilapia better, I liked the cod. I thought the tilapia had a much better texture, but I liked the mild flavor of the cod much better. The batter was nice and light. It needed more salt. The fish wasn’t greasy at all (the temperature of the oil was kept very high).
– The hush puppies were also very light and good. I’d like to try a few different recipes just for comparison. This recipe made way too many hush puppies for two of us. The recipe is also not totally clear, which is uncharacteristic for Fine Cooking. It calls for corn flour, but never really says what to do with it. I figured that it’s used to thicken the batter, which should be the consistency of mashed potatoes.

• Fried Fish (Good Eats, Fry Hard)
• Hushpuppies (Fine Cooking #29, May 1997, p. 59)
• Creamy Coleslaw (The Best Recipe, p. 43)
• Gordon Biersch Oven Garlic Fries