Experience a true taste of Newfoundland’s culinary heritage with this classic Deep-Fried Fish recipe, lovingly preserved from my collection of vintage community cookbooks. Spanning the 60s, 70s, and 80s, these cookbooks capture the essence of traditional Newfoundland cooking, reflecting the island’s rich maritime history and resourceful kitchen practices.
Deep-Fried Fish is a quintessential Newfoundland dish, cherished for its crispy, golden exterior and tender, flaky interior. This recipe brings together fresh, locally-caught fish with a flavorful batter that’s been perfected over generations. The simplicity of the ingredients highlights the natural taste of the fish, while the frying process imparts a deliciously crispy texture that makes every bite irresistible.
This dish is more than just a meal; it’s a celebration of Newfoundland’s fishing culture and its emphasis on wholesome, satisfying food. The technique of deep-frying fish was a practical way to prepare a hearty dish using readily available ingredients, and it remains a favorite among locals and visitors alike.
Whether you’re reminiscing about cherished family dinners or discovering Newfoundland’s classic flavors for the first time, this Deep-Fried Fish recipe offers a comforting taste of island tradition. Perfect for a casual family meal or a special gathering, it embodies the spirit of Newfoundland’s home-cooked fare, providing both comfort and a taste of history in every bite.
Deep Fried Fish Recipe:
Cod fish
1 cup milk
1 egg
1/2 cup flour
few grains salt
Cut fish in squares and salt.
Dip each piece in batter until completely covered.
Then place in boiling cooking oil until golden brown.
Batter Recipe:
1 cup flour
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1 egg
Water (about 1 cup or amount for desired consistency)
Submitted by: Derek Hatcher
