We've been buying the packages of cod loins from Sam's Club for a few months now. They're a nice size for making this Fish and Chips recipe from Emeril. Well, we make the fish, our "chips" are usually from the freezer.I didn't get many photos - he's a tough subject. :o)
This time Greg made onion rings to go with the fish. He sliced a sweet onion, dipped the rings in the batter, and fried them up before he did the fish.
Here's the batter recipe:
This time Greg made onion rings to go with the fish. He sliced a sweet onion, dipped the rings in the batter, and fried them up before he did the fish.
Here's the batter recipe:Ingredients
6 to 8 cups peanut oil, for frying (we used canola oil)
1 cup all-purpose flour
1 teaspoon baking powder
8 ounces amber beer (he usually uses Sam Adams)
2 eggs
2 teaspoons salt
2 teaspoons pepper
Directions
2 teaspoons Essence, recipe follows
1 cup rice flour (he uses regular all-purpose)
2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips
Lemon slices or pepper vinegar (we like malt vinegar)
Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the se
cond side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.
Serve the fish and chips with slices of lemon or pepper vinegar.
I also make our tartar sauce using real mayonnaise, a little finely diced onion, and sweet pickle relish. Mix to taste, and refrigerate to blend flavors.
6 to 8 cups peanut oil, for frying (we used canola oil)
1 cup all-purpose flour
1 teaspoon baking powder
8 ounces amber beer (he usually uses Sam Adams)
2 eggs
2 teaspoons salt
2 teaspoons pepper
Directions
2 teaspoons Essence, recipe follows
1 cup rice flour (he uses regular all-purpose)
2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips
Lemon slices or pepper vinegar (we like malt vinegar)
Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the se
cond side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.Serve the fish and chips with slices of lemon or pepper vinegar.
I also make our tartar sauce using real mayonnaise, a little finely diced onion, and sweet pickle relish. Mix to taste, and refrigerate to blend flavors.
We had some leftovers this time, and I had them for lunch several days later. When warming fried food, you need to use the oven so they will crisp up again. Several minutes in the toaster oven made for a very delicious lunch!
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