Archive for February 22nd, 2011

Homemade Fish & Chips

Check it out! I made fish & chips from scratch today. Before 8 am, even.

I made chips the easy way – using that new method I learned from Cooks Illustrated. I put them on, sliced the fish, dredged and fried it, and the whole lot took under 30 minutes and made a great many people very happy.

I made a wobbly mayo to go with, using a generous spoonful of grainy dill Brassica mustard.

And the mushy peas – boil peas, then mush them with a dab of butter, splash of cream, and salt and pepper. Yes, I realize it’s not authentic, but it’s yummier than most mushy peas I’ve had.

Beer Battered Fish (for Fish & Chips)

1 3/4 cup all-purpose flour, divided
1 1/2 lb cod or haddock filets, skinned
1 12 oz. bottle cold beer
canola oil, for cooking
coarse salt

Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets diagonally into 1-inch wide strips.

In a medium bowl, whisk together the remaining 1 1/2 cups flour, a pinch of salt and the beer – you should have a mixture with the consistency of pancake batter.

In a shallow, heavy pot, heat a couple inches of oil until it registers 375°F.
Pat fish dry with paper towels and dredge in the flour, shaking off the excess. Coat a few pieces at a time in the batter and then into the oil. Cook, turning as needed, for 4-5 minutes, until deep golden and cooked through. Transfer to paper towels to drain and cool, then sprinkle with salt. Serves 4-6.

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February 22 2011 | seafood | 16 Comments »