Fish Fry Buffet Recipe

Fish Fry Buffet

1. 1

   Prepare the Cod

   Preheat the oven to 400°F (200°C). In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the beer until smooth.

2. 2

   Batter the Cod

   Dip each cod fillet into the batter, ensuring it's fully coated. Place the coated fillets on a baking sheet lined with parchment paper.

3. 3

   Bake the Cod

   Bake the cod in the preheated oven for 15-20 minutes or until golden brown and cooked through. Flip halfway through for even cooking.

4. 4

   Make the Coleslaw

   In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.

5. 5

   Prepare the Tartar Sauce

   Serve the tartar sauce in a small bowl as a condiment for the baked cod.

6. 6

   Warm the Dinner Rolls

   Place the dinner rolls in the oven for the last 5 minutes of the cod baking time to warm them up.

7. 7

   Prepare the Potatoes

   For mashed potatoes: Boil peeled and cubed potatoes in salted water until tender. Drain, then mash with butter and milk until smooth. For scalloped potatoes: Slice potatoes thinly, layer in a greased baking dish with butter and cream, and bake at 350°F (175°C) for 45 minutes.

8. 8

   Cook the Wild Rice or Rice Pilaf

   For wild rice: Rinse the rice, then combine it with chicken broth in a pot. Bring to a boil, then reduce to a simmer and cook for about 45 minutes. For rice pilaf: Sauté rice in butter until golden, add chicken broth, cover, and cook until tender (about 20 minutes).

9. 9

   Serve the Buffet

   Arrange the baked cod, coleslaw, tartar sauce, warm dinner rolls, and your choice of mashed potatoes or rice on a buffet table for guests to serve themselves.