Fish Fry Friday

Started the weekend as usual, driving home from work and pounding on the steering wheel to Todd Rundgren's "Bang the Drum All Day." Once home, I returned some voicemails, but got nowhere fast. No one was home, so all I could do was leave them voicemails back (What a world, what a world!)

Took my time and eased into the night. I thawed out three tilapia fillets for dinner. I'm making fish and chips, minus the chips (with all the stew I'm had this week, I'm becoming a little potato-logged!)

Around 6:30 PM, I made up the beer batter for the fish. I'm using an Alton Brown recipe for this and it's a little more complicated than the onion ring beer batter (more ingredients and it has to be refrigerated for at least 15 minutes or up to an hour). While I waited on that, I made up my shopping list for tomorrow morning.

I made up my favorite topping for fish with some real mayo, horseradish, lemon juice, salt, pepper and some parsley. That went into the fridge to get happy and I got to work. I cut each fillet in half, dredged them in cornstarch and then dipped them in the beer batter. Then they went into 350 degrees F. oil for three minutes each side, then onto the usual rack over paper towels on the cookie sheet.

So, in the end, I had six beautiful, golden pieces of perfectly fried fish. I ate three of them, topped with the sauce. I watched TV until I fell asleep.