Monday, June 7, 2010
Feel Like Fryin'? Fabulous Fish n Chips!
This is the first installment of Foodie House recipes! My recipe is deliciously nontraditional, by replacing a beer batter coating with panko bread crumbs. I'm using baby red potatoes for my chips, tossed in fresh herbs and topping everything off with a killer tartar sauce!
I don't think I have to remind you that we are a low budget gig, but for where we lack in budget we make up for it with really good food and a delightful host...ehhhmmm. I will say, the next video I will NOT do with the kids up. It's just ridiculous. I apologize ahead of time for the generous soundtrack of teething baby and tumbling 3 year olds in the background. I promise not to do that to you again, but I will say, the fish and chips overrides all the shenanigans my children tossed our way. I was in fish 'n chips heaven as my husband drooled behind the camera. 'Nuff said. Here's the recipe.
Foodie House Fish and Chips
serves 4-6 prep and cook time approx. 1 hour
2 lbs. fresh cod, cut into 1 1/2" strips
1 1/2 c. flour
4 tsp. all purpose seasoning, I like Goya Adobo seasoning
1/2 c. milk
8 oz. panko bread crumbs
1 c. herb bread stuffing, I like Pepperidge Farm
1 48 oz. canola oil
1 lb. baby red potatoes, size C
1 tsp. fresh rosemary, minced
1 tsp. fresh thyme, minced
Salt and Pepper to taste
1 c. mayo
zest of 1/2 lime
juice of whole lime
1 handful of fresh parsley, minced
1 big handful of fresh dill, minced
1 small green onion, minced
1 tbls. sweet pickle relish
Start heating up your oil in a big, heavy pot. Use a candy thermometer to gauge your temperature. Start with medium heat. This will take you a good half hour to get up to 350 degrees, so make sure this is the first thing you do.
Prepare your fish by cutting into 1 1/2" strips, drying off excess moisture with paper towels and season with all purpose seasoning, about 1 tsp. Start assembling your dipping station by combining flour with 1 tsp. seasoning on one plate (I like to use a paper plate for easy clean up), eggs and milk with 1 tsp. seasoning in the second dish and lastly mix together your panko, bread stuffing and 1 tsp. seasoning in a bowl. That is the order you will have your station set up, flour, egg/milk, then bread crumbs.
Have a sheet pan ready to receive your coated fish. Start the process by dipping first in flour, shake off excess, then into egg and then lastly firmly press into the crumbs. Set onto cooking sheet to dry. Repeat with all the fish. Set aside while you prep your potatoes and make tartar sauce. This will cause the coating to adhere well to the fish and get super crispy when you fry it.
Slice your washed potatoes into 1/2" slices. Set aside and chop up your fresh rosemary and thyme. Place your herbs into a bowl big enough to toss your potatoes in after they are fried.
Next whip up your tartar sauce by combining all the ingredients in a bowl and then refrigerate, so as to marry the flavors.
First you will do a flash fry on your potatoes. Fry for a minute to a minute and a half until they are blond in color and just starting to wrinkle up around the edges. Take them out and drain on paper towels. Set aside.
Turn your oven on to a "holding" temperature, around 200 degrees is fine. Place a wire rack on a jelly roll pan and have it ready to place your fried fish on. Start laying your fish into the hot oil, 2 to 3 pieces at a time. Do not over crowd your pot. After about 4 minutes or until the fish is a deep golden brown, place on wire rack and cooking sheet and place in oven to keep warm while you cook the rest of your fish.
After you fish is cooked, put your potatoes back into the hot oil to fry for the second time. Let them get nice and golden. About 3-4 minutes. Drain and toss immediately into the bowl with the fresh rosemary and thyme. Sprinkle to taste with salt and pepper. Toss to coat and get ready to eat!
Serve with the tartar sauce and watch it disappear.