Well, it's time to get dinner started, so I'm off to the kitchen. I'll be leaving you with my recipe for English Fish and Chips, so give it a try; and remember, the beer or ale you don't use in the batter you can drink up while you eat. Don't drink while frying, don't want any kitchen disasters happening. Enjoy!
English Style Fish and Chips
2 cups flour, divided in half (1 cup for batter, 1 cup for dredging)
¾ cup beer or ale
¾ cup milk
¾ cup white wine
½ tsp. cream of tartar
½ tsp. baking powder
¼ tsp. each salt and pepper
6 large potatoes (red skinned or golden yellow), cut roughly into 1” pieces
2 lbs. cod, or any other white meat fish (pollock, flounder), cut into 4” pieces
In a large bowl, combine 1 cup of flour, eggs, beer, milk, wine, cream of tartar, baking powder, salt and pepper. Mix well, cover and chill for 1 hour.
Fill deep fryer to maximum line, or large skillet ½ way up, with canola oil; heat to 375-400F. Cook potatoes until just lightly browned; drain on paper towels; season with salt; transfer to cookie sheet. When done frying, place potatoes in oven (set at 200F) to keep warm.
Remix batter; dredge fish pieces into remaining 1 cup of flour; dip into batter and place in hot oil (3-4 pieces at a time). When batter turns golden brown and begins to puff, drain on paper towels.
Serve fish and chips with tartar sauce, malt vinegar or any other desired condiment.
Makes 4 servings.
October 1, 2002
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