EagleTribune.com, North Andover, MA


February 26, 2014

a recipe where shark is star

Beer-battered sustainable dogfish with chips


2 pounds dogfish fillets


2 cups all-purpose flour plus 1 cup flour, divided

1 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

Freshly ground pepper

Beer, approximately 2 bottles of your choice.

1/4 cup cornmeal

1. Salt the fish and set it aside at room temperature. In a dutch oven or electric fryer, heat the oil to 360 degrees. Preheat your oven to “warm.” Prepare a cookie sheet with a wire rack on top, and set side.

2. In a large bowl, mix together, stirring all the while, the flour, seasonings, and enough beer so the mix’s texture reaches “the consistency of house paint, or melted ice cream,” as Hank Shaw puts it. Let the batter rest for 20 minutes.

3. Meanwhile, in a medium bowl mix together the last 1/2 cup of flour and the cornmeal.

4. When the batter is ready and the oil hot, dredge the fish in the batter and let the excess drip off for a second or two. Then roll the dredged fish into the dry flour-cornmeal mixture.

5. Lay each piece gently into the hot oil by first allowing only the end of the fish to fry for a second or so in the oil before you let the whole piece drop into the oil. This helps prevent the fish from sticking to the bottom of the pot. Dislodge any pieces that stick to the bottom with a long fork.

6. Fry in batches until golden brown, about 5 to 8 minutes. Remove each to the rack on the cookie sheet, and keep the cookie sheet in the warm oven until all the fish is prepared.


Rockport resident Heather Atwood writes the Food for Thought column weekly. Questions and comments may be directed to heatheraa@aol.com. Follow her blog at HeatherAtwood.com.

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