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T&T: Fish and Chips-neither one of us is a fan of corned beef
Joined: Feb 5, 2007
Posted to Thread #29488 at 4:42 pm on Mar 17, 2017
From Fine Cooking--great recipe. Listening to Black 47 all day. They sing about the trials and tribulations of Irish Immigrants of today. Love that band/Larry Kirwan. Livin' in America, Fanatic Heart, Bridie, Funky Ceili, Maria's Wedding, American Wake (my fave) Road to Ruin, Different Drummer and of course, Oh Maureen. :) major plus--their unique rap version of Danny Boy for gays and straights, great songs! Get your Irish on!
I make my own version of tartar sauce with horseradish, chopped sweet pickles etc.
For the fish and chips:
8 to 9 cups canola oil
2 lb. russet potatoes, peeled and cut lengthwise into 1/2-inch-thick sticks
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
3-1/2 tsp. baking powder
1-1/4 cups ice-cold water
4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end
Freshly ground black pepper
1 large lemon, cut into wedges
Malt vinegar for serving
Make the fish and chips:
Fill a heavy-duty 6-quart pot about one-third full with oil. Heat the oil over medium heat until it reads 260°F on a deep fat/candy thermometer. Add half of the potatoes and cook, stirring occasionally with a skimmer or a large slotted spoon, until tender (you should be able to cut one with the side of the spoon) but not colored, about 5 minutes. Transfer the chips, shaking them to drain excess oil, to a paper-towel-lined baking sheet and spread in a single layer. Let the oil return to 260°F and repeat with the remaining potatoes.
Put a small rimmed baking sheet in the center of the oven and heat the oven to 250°F
In a medium bowl, combine the flour, baking powder, 1 tsp. salt, and the water. It will have the consistency of pancake batter. Put the batter in the refrigerator and use within 20 minutes.
Raise the temperature of the oil to 325°F over medium-high heat. Pat the fish dry with paper towels and season with 1 tsp. salt and 1/2 tsp. pepper total. One at a time, dip two of the fillets in the batter and turn to coat well. Allow excess batter to drip off. Transfer the fillets to the oil, and fry, flipping once with tongs or a slotted spoon, until crisp and golden-brown, 7 to 8 minutes. Transfer the fillets to a paper-towel-lined plate to drain and then transfer to the baking sheet in the oven to keep warm. Let the oil return to 325°F and repeat with the remaining fillets.
Raise the temperature of the oil to 375°F over medium-high heat. Add a small batch of chips and cook until crisp and golden, about 2 minutes. Using the skimmer or slotted spoon, shake the chips to drain excess oil and transfer them to another paper-towel-lined baking sheet. Sprinkle with salt. Let the oil return to 375°F and repeat with the remaining chips, cooking them in small batches. Keep them warm in the oven as well, but do try to serve everything within about 10 minutes of frying.
Serve the fish and chips with the tartar sauce, lemon wedges, and malt vinegar.
You can “blanch” the chips (cook them at 260°F) up to 2 hours ahead; save the oil in the pot off the heat and keep the chips in a single layer on paper towel
Other messages in this thread:
- 29488. Happy St. Patrick's Day. What's everyone cooking today? [NT] - Pat-NoCal - 3:25pm on 03/17/17 (15)
- Believe I'm using Charlie's treatment for Corned Beef and Cabbage - Pat-NoCal - 3:26pm on 03/17/17
- ((Heart)) [NT] - barb_b - 4:15pm on 03/17/17
- LOL, just read your post, I make the same one...best I've had! And I've had many! [NT] - KarenNoCA - 6:38pm on 03/17/17
- Thanks for posting this Pat. I tried it tonight, and it turned out really well! [NT] - LisainLA - 3:31am on 03/20/17
- Nice! - Pat-NoCal - 3:50pm on 03/20/17
- Corned beef in the slow cooker at this house. - CathyZ from Kauai - 3:44pm on 03/17/17
- Corned beef via pressure cooker [IMAGE] - pmassell_93 - 4:06pm on 03/17/17
- LOVE mine! Which one do you have? Could you please share your rec? I will be making - barb_b - 4:17pm on 03/17/17
- I do a sort of hybrid Colcannon - pmassell_93 - 5:20pm on 03/17/17
- Agree, beans are fantastic in the PC. Did the best coq au vin ever in the PC. - MoNJ - 7:25pm on 03/17/17
- The PC has really been a game changer for me... I look at food and think how can I make it in the PC - barb_b - 11:52pm on 03/17/17
- i have loved my PC for MANY years but if I were buying one now it would be - Charley - 11:11am on 03/18/17
- Based upon the cult following raves I'd get the Instapot but - pmassell_93 - 3:47pm on 03/18/17
- T&T: Fish and Chips-neither one of us is a fan of corned beef - MoNJ - 4:42pm on 03/17/17
- I buy corned beef from Premier Meats in Shasta Lake City, CA just up the hill from us. - KarenNoCA - 6:15pm on 03/17/17