Battered & Fried: The Carmine Intieri Method
If you caught our recent post showcasing Carmine Intrieri’s irresistible fish and chips and it left you hungry for more… have no fear, the recipe is here!
Southstream team member Carmine shares his unique process for mouthwatering fish and chips perfection, just in time to elevate your summer menu with some buttery coastal energy. Try it out, and don’t forget to snap a photo and tag us—Carmine deserves the attention!
Ingredients
4 – 6 oz. pieces of fish (cod, haddock, etc.)
7 oz. all-purpose flour
3 oz. rice flour
2 teaspoons of baking powder
2 teaspoons old bay
2 teaspoons of crushed black pepper
1 teaspoon kosher salt
1 cup of lager beer (Sam Adams, Narragansett, or the like)
¼ cup of Vodka
3 quarts of vegetable oil
The Method:
“I take the fish out and sprinkle a bit of salt over the top and let it sit for 2-3 hours.
I put about 3-4 oz or all-purpose flour in a separate bowl and coat the fish in the flour. I let that sit for another 30 minutes (if you have time).
I mix all the dry ingredients in one bowl: rice flour, baking powder, old bay, crushed black pepper, kosher salt
Then I add the vodka and beer and whisk until it looks like pancake batter.
I dip the coated fish into the wet batter, let it drip out the best I can, and slowly float into the oil.
Let it cook for 5-8 minutes or until the fish floats to the top and looks cooked.
That’s it.”
There you have it—battered, fried, and ready to serve.
“This is restaurant-quality batter,” said Richard Healy, a Southstream team member who also worked the US Foods Show in Newport, RI.
“Carmine has nailed fish and chips, and I would have served this in my pub. Starting with high-quality fish is the first step, and using a batter like this takes you up a notch above the rest.”
Don’t forget to check out our Product Lines page for quality, sustainably caught options that will help you master this recipe and so many more.
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