Whenever we are traveling and want to grab a quick “fast-food” bite that isn’t the usual burger, Long Johns is always a popular choice. Hubby loves their golden fried fish, plump fried shrimp and a basket of French Fries. With enough Malt Vinegar, even Kiddo doesn’t mind a piece of deep-fried fish.
We are less than one week away from Holy Week. Palm Sunday is this coming Sunday, the start of that week long anticipation. Today is the 30th day of the Lenten Season, and I thought we could have a little fast-food fun. Ginger Ale added to the batter gives the fry that extra zing. Anyone who has ever eaten at a Long John Silver knows what I’m talking about here. Serve this fry with your favorite seafood condiments such as Tartar Sauce, Cocktail Sauce or Malted Vinegar. Hope you enjoy!
Ginger Ale Fish and Shrimp Fry
12 Jumbo Shrimp
3 cups Flour
6 tablespoons Cornstarch
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
3 cups Ginger Ale, heated
6 While Fish Fillet such as Cod or Halibut
Peel and devein shrimp. Keep tails attached. Rinse and set shrimp aside.
Mix together the flour, cornstarch, baking soda, baking powder and salt in a large mixing bowl.
Pour ginger ale into a microwave safe bowl and heat for 1 minute.
Remove from the microwave, whisk dry ingredients into the ginger ale until well combined.
Place a rack over a rimmed baking sheet lined with foil or waxed paper for easy clean up.
Coat the fish in the batter and place on the rack, allowing excess batter to drip off.
Repeat with the shrimp.
Heat oil in a large pot or deep fryer. Once the oil is hot, fry fish. When the fish is golden and cooked through, gently remove using a spider strainer and place fish on paper towels to drain.
Keep fish warm, repeat frying with shrimp.
If you are looking for a great side to make your meal complete, serve up a basket of steak fries or tater tots.