Let me just set the stage for you so you’ll understand how I came to the decision to use Coke in a fish batter.
I was craving beer battered fish, but, unfortunately, I did this cute little thing called “Going to the store and forgetting what I specifically went there for, and buying a bunch of shit I don’t need“. It seems to happen way too often.
I really need to reign that in at some point.
But, hey, I got a new lipgloss and some mozzarella cheese that we already had 14 tons of.
Still unaware that I didn’t get what I actually needed during my Publix run, I cut my fish into medallions and made a creamy dipping sauce. Then, as I proceeded to get the rest of my ingredients out I realized that I forgot the damn beer.
Are you kidding me?
This was one of those moments where you either load up all your shit and run to the store, or throw caution to the wind. I looked in the kitchen to find something similar. Oh, wait, what’s this? We have Coke Zero (well, that’s not a shocker; I literally should have an IV with that flowing through).
Eff it – beer has carbonation, so does coke. Yep, I’m going with option #2.
It worked so insanely perfectly that I wanted to high five myself. I had to taste it again to make sure that I wasn’t just making it up in my head conveniently because I wanted it to work.
BUT – this WORKS. And, yes, those are battered jalapenos snuggled in between the fish medallions on little skewers. To tell you how amazing this is would probably be pretty damn near impossible. You just have to TASTE it. There’s a slight touch of sweetness, but it kinda has that salty/sweet taste going on without being too sweet whatsoever.
Please keep in mind that I did use Coke Zero, not the full sugar Coke. I have no idea if it would make a difference or not, if any of you try it let me know!
Here’s your printable –
- 1 lb. cod or tilapia, cut into quarters - put in fridge until ready to fry
- 2 jalapenos, deseeded and cut into coins
- 1 cup all purpose flour + 1/2 cup for dredging
- 1 cup corn meal + 1/2 cup for dredging
- 1 tsp baking powder
- 1 tbsp seasoned salt
- 1 tbsp pepper
- 1 1/2 cups Coke
- 3 cups canola oil, for frying
- Salt, to taste
- 1/2 cup sour cream
- 1/2 cup mayo
- 1/2 lemon, juiced
- 1 tsp dried dill
- 1 tsp salt
- Combine the cup of flour, cup of corn meal, baking powder, salt, pepper and cola in a mixing bowl (this is your batter.) Refrigerate for 10 minutes.
- In a separate bowl mix the remaining flour and corn meal.
- Heat oil in a frying pan over medium-high heat (at least 350).
- While the oil is heating up, remove the batter from the fridge.
- Dredge a few pieces of fish and jalapenos at a time in the dry mixture, and dunk in the batter.
- When the oil is hot enough, fry the fish and peppers about 30 seconds-1 minute on each side, until golden brown.
- Make the dipping sauce by whisking ingredients together; adding lemon and/or salt and pepper to taste.
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Here’s your pinnable –
Adam J. HollandAugust 15, 2015 at 9:07 AM
I think one of the most telling things about a cook is being able to successfully improvise. Looks like you’ve done an interesting and delicious job here. — As for the store thing, I feel your pain. I went two days ago and was so excited about the Maytag Blue and Ellio’s pizza, that I ended up leaving the Maytag at the checkout. When I arrived back at the Jimmy Rockford, I had a 12 pack of peach soda, a big-ass bag of Hatch peppers and a six-pack of Sierra Nevada’s latest beer. Go figure.
SheaAugust 15, 2015 at 9:13 AM