Ree Drummond's Fancy Fish and Zucchini Fries

By Food Network · 45 min

Ingredients

Instructions

1. Fill a large deep pot halfway with vegetable oil and heat it over medium-high to 375°F (190°C) on a deep-fry thermometer.
2. Preheat the oven to 200°F (95°C). Set a wire rack on a sheet pan.
3. For the zucchini fries, mix the milk and lemon juice in one bowl. In another bowl, mix the cornstarch and salt.
4. Dip the zucchini batons in the milk, then toss them in the cornstarch mixture to coat.
5. Fry the batons in the hot oil in 2 batches for about 4 minutes per batch, until golden brown. Transfer to the rack, sprinkle with sea salt, and keep warm in the oven.
6. For the fish, mix 1/2 cup of the flour in a shallow dish with 1 teaspoon of the salt and the pepper.
7. Whisk the remaining 1 1/2 cups flour, the cornstarch, baking powder and remaining 1 teaspoon salt together. Slowly stir in the brown ale until just combined.
8. Dredge each fish strip in the seasoned flour, shake off the excess, then dip it in the batter to coat well.
9. Fry the fish in the hot oil in 2 batches for about 3 minutes per batch, turning halfway, until golden brown. Drain on a paper towel-lined plate and sprinkle with sea salt.
10. Put the fish on one end of a platter. Arrange the fries from the oven on the other end. Serve with tartare sauce in a ramekin, lemon wedges and parsley.

Summarized from Food Network's video. Watch it for the details.

More recipes with

LemonMilkZucchiniCod