Wednesday, March 17, 2010
I don't think I need to tell you what day it is, do I? It's time to get your green on!!!!!
I decided to make something simple and a common delicacy to our friends across the pond. Fish and chips. It's good food. Rather than making the usually batter, I decided to make it into Guinness batter fish and baked chips. I fish of choice here are some nice fillets of cod, but you can use any white fish you like, like haddock or tilapia. I bake up the fries first. That would give me time to cook up the fish.
I make the batter and pan-fry the pieces. It's usually deep-fried, but I try as much as possible to avoid it when possible. I like how the batter has a creamy-like texture to is and you can definitely taste the beer after it's been cooked. It's a nice flavor to the fish.
Make sure you have yourself a pint of Guinness today.
Guinness batter Fish and (Baked) Chips
2 fillet of cod, haddock, tilapia (any white fish)
1 c flour (plus extra for dredging)
1/4 c water
1 tsp salt
1 tsp pepper
2/3 c Guinness Stout
Canola or peanut oil
3 russet potatoes
1 tsp salt
1 tsp pepper
1 tsp paprika
3 Tbsp extra virgin olive oil
Preheat your oven to 400˚F
Cut the potatoes lengthwise into thin or thick sticks. You may peel them if you desire. Place the cut potatoes into a bowl or large ziplock bag and add the salt, pepper, paprika, and olive oil. Toss together and coat evenly. Place the sticks on a lightly greased baking sheet and bake for 20-25 minutes until crisp. For extra crispiness, you can place the chips into the broiler for a minute or two. When the chips are done baking, remove from the pan and season lightly with a little salt.
While the chips bakes, cook the fish. In a bowl combine the flour, salt, pepper, water. Lightly stir to combine. Then add the Guinness. Mix well removing any clumps. Set aside and prep the fillets.
At this time preheat enough oil to cover the bottom of a skillet. You may cut your fish into sizable pieces. Season with salt and pepper and dredge the pieces in some all-purpose flour. Place the dredged pieces in the batter. When the oil is really hot, slowly and carefully place the fish and pan-fry for 2-3 minutes per side. Place the fish on a paper towel to drain any excess oil.
Serve together and enjoy with some malt vinegar, ketchup, or your preferred dip.