I picked up some cod the last time I was in the 'big city', so I decided it was time for Fish and Chips again.
And since I'd made those awesome Chicken Balls last week, I still had some oil, which could be used one more time before it got chucked, so I thought to myself, FISH AND CHIPS!!!
I did nail it, on the batter, that is. It was light, crisp and tasty.
I also made some homemade tarter sauce, remoulade style, and it was ok, not OK, but then again, I didn't have all the right ingredients, at least I didn't think I did until I went into the pantry and found the sweet relish, sigh.
2 cups flour
1/2 cup cornstarch
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. sugar
1 bottle beer
Oil for frying. I used my Fry Baby and the rest of the oil I'm made the Chicken Balls in.
Whisk dry ingredients together, then add the beer and whisk again until smooth.
Cut each fillet into three portions,
Decide to go and get a bamboo skewer out of the drawer and use that. The fish slipped right off of the skewer and into the hot oil.
Fry until a nice brown, a little more than golden, but this side of dark brown.
Serve with a nice tarter sauce and some french fries.
1/2 cup mayonnaise
1 teaspoon mustard
1 teaspoon mashed capers
2 slices dill pickle, finely minced
2- 3 tablespoons sweet pickle relish
2-3 teaspoons hot dog relish, the kind with mustard in it. At which point omit the mustard.
1 finely minced shallot, or
1/4 small onion, finely minced
1-2 tsp. lemon juice.
Mix together and place in fridge for an hour or so, let the flavours get acquainted.