Thursday, April 2, 2009

Fish and Chips

You guys know I all decided to stop frying things, but come on, I've been so good! Plus, we're celebrating. Tuesday was Alex's birthday, tomorrow is mine, and we're done moving. I mean, we still have unpacking and organizing to do, but we're done with the other house, and everything is in mostly the right place. We haven't fried anything in a long time. Since maybe January. We went to the bar last night and Alex got fish and chips and I was so jealous. We had some cod in the freezer so we made this tonight, for a special occasion. While we won't be making it again soon (no more frying!), it was AWESOME. The batter was so fluffy and crispy and perfect, and the fish flaky and great. The fries were fantastic too. We even fried some shrimp to use up more of the batter, and they were great too. Yum. 
Fish and Chips
Recipe modified from Alton Brown's

3 potatoes
3 c oil
salt
paprika (2-3 t)
pepper
2 c rice flour mix
1 T baking powder
1/2 t cayenne pepper
12 oz cold seltzer water
1 1/2 lb fish, such as cod
cornstarch

In a medium sized bowl, mix together the rice flour mix, baking powder, cayenne, 1 t salt and 2 t paprika. Stir in the seltzer, whisk until smooth, and stick in the fridge. 

Preheat the oven to 250, and put a rack onto a cookie sheet. Cut potatoes into thin strips, then put in some water in a bowl while the oil heats up on the stove. Heat the oil to 350 degrees (or so), dry off the potatoes, and season with salt and pepper and 1 t paprika. Slide them, in batches (we did three) into the oil, and cook 2-3 minutes until lightly golden but still floppy. Remove from the oil and repeat with the rest of the potatoes, waiting a minute or two between batches so the oil can come back to temperature. Once all the potatoes have been fried once, turn up the heat a bit, then put a batch back in the oil. Fry another few minutes, until crispy and browned. Remove back to the rack over the cookie sheet and stick in the oven until the next batch is done. Repeat with all the potatoes until all crispy and delicious, taste for salt, and then stick everything in the oven. 

Now for the fish. Keep the oil on the heat. Pat the fish dry with paper towels, then cut into serving size pieces. Dredge each piece in cornstarch, then dip in the batter you prepared earlier. Slide into the hot oil, and fry 3 minutes or so on each side, until nice and golden brown. Stick each piece of finished fish in the oven to keep hot while you fry the rest. 

Serve with sauce of your choice, we used cocktail sauce and a spicy mayo we mixed up. 


4 comments:

  1. What a great looking meal! I miss fish, although I rarely ate it before going GF. And those fries...the look AMAZING! Great job!

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  2. Aww man!! I too am off the frying but this looks too good!!! I can practically taste the delicious batter!
    Also, happy birthday to you guys! My birthday is on the 8th! Aries rock!

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  3. The breading looks amazing! I have also found that rice flour works really well for deep frying, but I have never used the seltzer water idea in a batter recipe. More things to try - thanks for the recipe!

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  4. I see that double frying is your secret to the beautiful golden brown color of the fries. Gotta' try that next time.

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