Monday, May 18, 2009

Back to New Jersey and Fish & Chips

I'm back in New Jersey after five days in Pennsylvania (future blogs on THAT). My dad is recovering from his surgery and is home and resting. (more about THAT in future blogs and the sorry state of health care in this country).

But for now, no ranting. Whenever I have been out of town one of the first things one of the middles or kidadults or the best husband in the world will ask me when I get home is for a specific food. I guess they miss my cooking and hopefully, a little bit of just me. 

The red-headed Middle asked me for Fish & Chips. Here is the recipe and a few tips for really great, crispy, non-greasy fish. 

Fish & Chips (American Style) - that's my apology for my across the pond friends, where Fish & Chips is a national past-time. (feeds 4-6 people easily)

2 pounds Cod
1 bag frozen "steak" cut fries
1 1/4 cup rice flour, divided
1 tablespoon kosher salt
6 grinds of fresh black pepper
1 tablespoon baking powder
1 egg
1 12 ounce can club soda
Vegetable or Canola oil for frying
2 brown paper bags

Preheat your oven to 400 degrees F.
Take your fish out of the fridge 30 minutes before cooking. Cut into 4 inch pieces. Dry thoroughly. Shake the fish in 1/4 cup rice flour. Meanwhile:
Begin heating the oil (about 3 inches deep) in a big kettle. Oil should be 350 degrees.

Mix 1 cup rice flour with salt, pepper and baking powder. Beat egg slightly. Add to rice flour mixture and add club soda to make a thick batter. (start with 3/4 can and adjust as needed).

Take rice flour coated fish and dip into batter, place into hot oil and fry for about 10 minutes or until crisp and golden. Transfer to brown paper bag lined cookie sheet with a cooling rack placed on it. This will insure that the fish drains properly AND stays crisp. See cooks notes below. 

Place in oven to keep hot.
Add fries to same oil and fry until golden. Drain fries on brown paper bags. 

Serve fish and fries with cole slaw on the side. Lemon wedges, malt vinegar (for drizzling on fish) and store bought tartar sauce. 

A Cook's Notes: use brown paper bags to drain grease from fish. Paper towels absorb oil, and your fish will sit on grease soaked towels and become soggy. Placing the fish on a rack with brown paper bags on the bottom will insure crisp, grease free fish. 

If you don't have or can't find rice flour, use all purpose flour, sifted.

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Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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