Thursday, August 28, 2014

Fish and Chips

We went out for dinner on my birthday this year and I ordered the Fish and Chips, it sounded so good.  But, instead of the beer battered fish that was featured on the menu, we got some breaded fish, which tasted good, but just didn't hit that craving.
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 made way too much batter, and ended up throwing about half of it away.  And I really only did two large fillets of fish anyway, but I'll leave the original recipe here.  Just cut it down or amp it up to your taste. 

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. 

Batter Recipe

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.
The batter won't be really thick, but just right.
Cut each fillet into three portions,
then dunk in some flour, (this helps the batter to adhere to the fish), then into the batter.
 Use your handy meat fork to take the fish out of the batter, then when you can't get the fish off of the fork and into the hot oil, sheesh,

 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.

I have to admit it, I used frozen french fries, and they were good.

Tarter Sauce

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. 

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. Your recipe looks very nice and tasty. I will surely try your recipe. Thank you for sharing. I've been watching you fondly.


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