New England seafood shacks sure know how to make the most of the white fish caught in the cold, deep waters of the North Atlantic. They dunk the fillets in a thick batter, deep-fry them until they’re crispy and golden brown, and load them onto a toasted bun with tender lettuce and a smear of tartar sauce. It’s a quintessential coastal sandwich that’s all about the succulent fish and its shatteringly crispy coating.
The fish is so good because the batter creates a physical barrier that protects the delicate fillets (haddock, cod, and halibut are popular choices for their large, sturdy flakes) from the hot oil and mitigates moisture loss. As the batter crisps and browns, the fish inside gently steams to moist, tender perfection.
After reviewing our existing recipes for deep-fried fish, I narrowed the ingredient list for my batter to equal parts all-purpose flour and cornstarch, beer (for its carbonation and malty sweetness), baking powder, and salt. The flour and cornstarch would play complementary roles: The proteins in the flour would help the batter fuse to the fish and also brown deeply, and the cornstarch, which doesn’t cling or brown as well as flour, would help the batter crisp up nicely. Cornstarch also can’t form gluten, so it doesn’t turn tough. The baking powder would assist in developing a light, airy crust, as would the beer.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.