Cooking, Fish/Seafood

What’s Cooking, Proper Tasty Grub

Posted by Erik Johnson on

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Fish and Chips Mate!

Maybe it was because I was watching the English FA Cup soccer tournament with the Tottenham Hotspurs battling against Rochdale AFC. Or maybe it was the voice of James Bond from the Spy Who Loved Me playing in the background, but England was on my mind and soon on my tongue! I bought some cod filets and the only proper thing that I COD do was make Fish and Chips. Their origin may be from the UK, but mine were more than OK, they were EJlicious! Tasty, quick, relatively healthy, another great meal idea for weeknight cooking that won’t have you feeling knackered. Thanks for reading my awful penning of puns. Enjoy!

INGREDIENTS

  • 4 large baking potatoes, cut into French fry strips. Or to save even more time buy store bought frozen french fries.

BEER BATTER

  • 1(12 ounce) bottle beer
  • 2 cups all-purpose flour
  • 1⁄2teaspoon house seasoning, recipe follows
  • 1 1⁄2lbs cod fish fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long). These can also be purchased frozen to save time.

HOUSE SEASONING

  • 1 cup salt
  • 1⁄4cup black pepper
  • 1⁄4cup garlic powder

DIRECTIONS

  • In a Dutch oven, heat oil to 375 degrees F.
  • Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
  • Hold in low oven to keep warm while cooking the fish.
  • Preheat oven to 225 degrees Fahrenheit.
  • Making Batter – In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. If you want the batter even thicker add a tablespoon of Corn Starch to the the mix.
  • Pat fish dry and season on both sides with salt and pepper and dredge in 1/2 cup of remaining flour.
  • Coat pieces of fish in beer batter and slide into oil as coated.
  • Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
  • Transfer to a paper towel-lined baking sheet and keep warm in oven.
  • Fry remaining fish in batches, returning oil to 375 degrees F between batches.
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