Fried Chicken and Fish

Fried chicken and fish are a great hit and super-easy to accomplish a very tasty dish. The base recipe is very standardized and then I tweak it with seasonings for either fish or chicken. My base recipe works in ratios. I'm sorry to say I rarely measure so lets see if I can pull this off.

Let's start with the Base Recipe.

Dry Batter Wet Batter

1 Cup Organic Wheat Flour (Not enriched) 1 egg

I use Costco Organic Flour 1 cup Milk

1/4 Cup Almond Flour *Chicken Lager/Porter Beer to taste

1 tsp Old Bay Spice **Fish add Lemon Juice and Rice/

Salt, Pepper, Garlic Onion to taste Malt vinegar

Salt is pretty heavy maybe 1 Tlb

1/2 tsp Mustard

1 tsp Paprika

** for Fish, Add dried or fresh dill

Directions:

Oil - I use Grass-fed Lard. I order it from Amazon because of the price there.

Temperature: 360 - 375 degrees preferred. Internal temperature 145 - 165.

1. Heat Grease. You can use the wet batter to put a dab in and see if it bubbles in the hot grease. If it doesn't quickly, wait.

2. Dunk Chicken or fish in wet batter, then into the dry. Depending on how thick you want your crust, you can repeat as necessary.

3. Drop into the oil and continue to add the meat into the hot pan of grease. Cook until golden, flipping only when necessary so as not to break the crust.

4. I use a big platter to lay the meat onto when golden brown.

5. ENJOY!

• *Chicken

• **Fish