If you think eating lard is a fast track to clogged arteries and morbid obesity, think again. Lard, when used in its pure form (not mixed with hydrogenated oil), is not only far healthier than many vegetable oils, it's perfect for fried fish and other fried recipes. It lends a wonderful crispiness to this pan-fried fish that you can't get any other way.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings, fried fish
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 1-1/2 cups seltzer water (club soda)
- 10-15 drops hot sauce
- 1-1/2 lbs. cod or other white-fleshed fish, such as tilapia
- 1 to 2 cups pure rendered lard
- In a large mixing bowl, whisk flours, baking powder, salt, seltzer water and hot sauce together until smooth. Refrigerate 10 minutes.
- Cut fish into 2- to 3-inch pieces. Heat lard in a 12-inch cast iron skillet (compare prices) (or other heavy skillet) over medium heat.
- Set a rack over a newspaper or paper towel-lined cookie sheet. You will use this to let the fried fish drain.
- Remove batter from refrigerator. Dip fish pieces in the batter, then slide the fish into the hot lard. Fry fish until golden. Turn and fry fish on the other side until golden. Drain the fried fish on the cooling rack.