Inspired by a Sara’s Secrets show on her favorite restaurant dishes, we coat fish with an unusual cracker—a graham cracker! On the show, calamari was coated with a graham cracker and flour mixture. We replace the squid with a simple white fish fillet. The slightly sweet coating is adored by the children. It works for the adults as well, complemented by a spicy cocktail sauce or a sharp malt vinegar.

We begin by soaking the whole cod fillet in some milk for tenderness and freshness. We rinse it, put it in a large resealable plastic bag, add milk, and close the bag. We wash up and then put the bag in a bowl and refrigerate for 15 minutes.

We put our Dutch oven (a deep heavy pot) on the stove and put about an inch and a half of oil in it for frying. We turn on the heat to medium-high and put a frying thermometer into the oil. We want the oil to reach 365° F to start frying.

While the fish soaks, we break the graham crackers into smaller pieces and put in the food processor. We purée the graham crackers, yielding 2/3 cup.

The graham cracker purée is combined in another plastic bag with an equal amount of flour. We seal, shake, and set aside. We also get a dinner plate ready, covered with paper towels.

When the oil is almost ready, we pull the fish from the bag and use kitchen scissors to cut the fish into 1 inch by 2 inch strips.

We add a third of the pieces of fish to the graham cracker flour mixture and shake. We gently put the fish into the oil, one at a time, and cook for 1 minute. We turn them with our chinese strainer and cook for another minute or so. We want the fish golden.

We remove them to the paper-towel-lined plate and sprinkle with salt. We put more fish pieces into the coating, shake, and then when the oil is back up to 375° F or so we repeat the frying. We could have transferred the already cooked fish into a warm oven, but we do not bother here. We let the 2 batches of fish cool slightly for our children and the rest we eat ourselves.

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