Sqwertz wrote:
> On Sun, 14 Oct 2007 21:45:04 -0500, tom wrote:
>
> How hard is it to click a link and cut and paste a simple email
> address? Sheesh.
>
> -sw

twit..........

Fish and Chips
from the Episode: Fish and Chips at Home
Buy the 2007 Cookbook, Get the 2007 DVD Boxed Set FREE!

Ask your fishmonger to remove the thin tail portions of the fish. For
safety, use a Dutch oven with at least a 7-quart capacity. Any beer will
work in this recipe, even nonalcoholic beer, with the exception of dark
stouts and ales. Serve with traditional malt vinegar or with tartar sauce.

Serves 4
3 pounds russet potatoes (about 4 large potatoes), peeled, ends and
sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries (see
illustrations below)
3 quarts peanut oil (or canola oil), plus 1/4 additional cup
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
Table salt
1 teaspoon baking powder
1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish, such
as hake or haddock) cut into eight 3-ounce pieces
1 1/2 cups beer (12 ounces), cold


See Illustrations Below: Getting the Fish and Chips in Sync

1. Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and
cover with plastic wrap. Microwave on high power until potatoes are
partially translucent and pliable but still offer some resistance when
pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber
spatula halfway through cooking time. Carefully pull back plastic wrap from
side farthest from you and drain potatoes into large mesh strainer set over
sink. Rinse well under cold running water. Spread potatoes onto kitchen
towels and pat dry. Let rest until room temperature, at least 10 minutes and
up to 1 hour.

2. While fries cool, whisk flour, cornstarch, cayenne, paprika, pepper, and
2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed
baking sheet. Add baking powder to bowl and whisk to combine.

3. In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to 350
degrees. Add fries to hot oil and increase heat to high. Fry, stirring with
mesh spider or slotted metal spoon, until potatoes turn light golden and
just begin to brown at corners, 6 to 8 minutes. Transfer fries to thick
paper bag or paper towels to drain.

4. Reduce heat to medium-high, add remaining quart of oil, and heat oil to
375 degrees. Meanwhile, thoroughly dry fish with paper towels and dredge
each piece in flour mixture on baking sheet; transfer pieces to wire rack,
shaking off excess flour. Add 1 1/4 cups beer to flour mixture in mixing
bowl and stir until mixture is just combined (batter will be lumpy). Add
remaining beer as needed, 1 tablespoon at a time, whisking after each
addition, until batter falls from whisk in thin, steady stream and leaves
faint trail across surface of batter. Using tongs, dip 1 piece fish in
batter and let excess run off, shaking gently. Place battered fish back onto
baking sheet with flour mixture and turn to coat both sides. Repeat with
remaining fish, keeping pieces in single layer on baking sheet.

5. When oil reaches 375 degrees, increase heat to high and add battered fish
to oil with tongs, gently shaking off excess flour. Fry, stirring
occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick
paper bag or paper towels to drain. Allow oil to return to 375 degrees.

6. Add all fries back to oil and fry until golden brown and crisp, 3 to 5
minutes. Transfer to fresh paper bag or paper towels to drain. Season fries
with salt to taste and serve immediately with fish.