I live in a tiny little town...no such thing as packaged rice flour,
here. But...I wanted to try my hand at an "authentic fish and chips"
recipe that called for rice flour.

I dumped a handful of dry rice into my "Bullet" blenmder and whizzed it
for maybe 30 seconds. it worked!

Sadly...even tho I followed the directions....my fish broke up into
little pieces when I deep fried it. I wonder why? I may have not had
my oil hot enough...

Alas.

LassChance

Lass Chance_2 wrote:
>
> Sadly...even tho I followed the directions....my fish broke up into
> little pieces when I deep fried it. I wonder why? I may have not had
> my oil hot enough...

Why? Because you're a WebTVer and probably
didn't even turn the stove on. Either that,
or you were using canned tuna fish.

Thanks, Mark. It's always nice to be greeted so warmly.

Actually, Mark, I use a web tv because Im legally blind. My big screen
TV makes reading text possible. Yes, yes, Im aware that 'puters can be
set for larger text, but but not as big as on a 37 inch screen.

Is that ok with you, Mark?

If I get a PC can I be an arrogant, rude juvenile piece of crap like
YOU?


LassChance



Made my OWN RICE FLOUR

Group: rec.food.cooking Date: Thu, Oct 16, 2008, 3:18pm (EDT-3) From:
(Mark*Thorson)
Lass Chance_2 wrote:
Sadly...even tho I followed the directions....my fish broke up into
little pieces when I deep fried it. I wonder why? I may have not had my
oil hot enough...
LassChance


Why? Because you're a WebTVer and probably didn't even turn the stove
on. Either that, or you were using canned tuna fish.

On Oct 16, 11:07*am, (Lass Chance_2) wrote:
> I live in a tiny little town...no such thing as packaged rice flour,
> here. *But...I wanted to try my hand at an "authentic fish and chips"
> recipe that called for rice flour.
>
> I dumped a handful of dry rice into my "Bullet" blenmder and whizzed it
> for maybe 30 seconds. it worked!
>
> Sadly...even tho I followed the directions....my fish broke up into
> little pieces when I deep fried it. *I wonder why? *I may have not had
> my oil hot enough...
>
> Alas.
>
> LassChance

Bummer- I'll be less rude...You can also do that with nuts. Did you
coat it & then chill it for any amount of time? That seems to
help...Just don't try to grind cinnamon sticks to make ground cinnamon!

On Fri, 17 Oct 2008 11:00:46 -0400, Lass Chance_2 wrote:

> Thanks, Mark. It's always nice to be greeted so warmly.
>
> Actually, Mark, I use a web tv because Im legally blind. My big screen
> TV makes reading text possible. Yes, yes, Im aware that 'puters can be
> set for larger text, but but not as big as on a 37 inch screen.
>
> Is that ok with you, Mark?
>
> If I get a PC can I be an arrogant, rude juvenile piece of crap like
> YOU?
>
>
> LassChance
>

in addition to the p.c., it requires years of study.

your pal,
blake

In article >,
(Lass Chance_2) wrote:

> I live in a tiny little town...no such thing as packaged rice flour,
> here. But...I wanted to try my hand at an "authentic fish and chips"
> recipe that called for rice flour.
>
> I dumped a handful of dry rice into my "Bullet" blenmder and whizzed it
> for maybe 30 seconds. it worked!
>
> Sadly...even tho I followed the directions....my fish broke up into
> little pieces when I deep fried it. I wonder why? I may have not had
> my oil hot enough...

Interesting. I've never heard of a recipe for fish and chips that
called for rice flour.

Miche

--
Electricians do it in three phases

blake murphy wrote:

> On Fri, 17 Oct 2008 11:00:46 -0400, Lass Chance_2 wrote:
>
> > Thanks, Mark. It's always nice to be greeted so warmly.
> >
> > Actually, Mark, I use a web tv because Im legally blind. My big screen
> > TV makes reading text possible. Yes, yes, Im aware that 'puters can be
> > set for larger text, but but not as big as on a 37 inch screen.
> >
> > Is that ok with you, Mark?
> >
> > If I get a PC can I be an arrogant, rude juvenile piece of crap like
> > YOU?
> >
> >
> > LassChance
> >
>
> in addition to the p.c., it requires years of study.


I'm just waiting for the common WebTV'er rejoinder, "With my webbie I can do
the internet from the comfort of my recliner...".


--
Best
Greg

"Miche" wrote

>> I live in a tiny little town...no such thing as packaged rice flour,
>> here. But...I wanted to try my hand at an "authentic fish and chips"
>> recipe that called for rice flour.

He means 'authentic' as in asian, not england.

>> Sadly...even tho I followed the directions....my fish broke up into
>> little pieces when I deep fried it. I wonder why? I may have not had
>> my oil hot enough...

Possibly wrong sort of fish for this. Some dont take well to it. Cod tends
to not work for example, as well as sole.

> Interesting. I've never heard of a recipe for fish and chips that
> called for rice flour.

Think 'tempura' and you have it.

In article >,
"cshenk" > wrote:

> "Miche" wrote
>
> >> I live in a tiny little town...no such thing as packaged rice flour,
> >> here. But...I wanted to try my hand at an "authentic fish and chips"
> >> recipe that called for rice flour.
>
> He means 'authentic' as in asian, not england.

Oh? I wasn't aware fish and chips was "authentic Asian". Which part of
Asia?

> >> Sadly...even tho I followed the directions....my fish broke up into
> >> little pieces when I deep fried it. I wonder why? I may have not had
> >> my oil hot enough...
>
> Possibly wrong sort of fish for this. Some dont take well to it. Cod tends
> to not work for example, as well as sole.
>
> > Interesting. I've never heard of a recipe for fish and chips that
> > called for rice flour.
>
> Think 'tempura' and you have it.

Oh, sure. I've just never heard of anyone using rice flour for fish and
chips.

Miche

--
Electricians do it in three phases

"Bummer- I'll be less rude...You can also do that with nuts. Did you
coat it & then chill it for any amount of time? That seems to
help...Just don't try to grind cinnamon sticks to make ground cinnamon!"


Chil it? No, I didnt. huh. Maybe that was it. In fact, I took the fish
out of the fridge and let it LOSE the chill before I dipped it.
Thanks. I'll try it again, chilled before and after.

Lass

It "takes years of study" to BECOME juvenile? Man...that's one helluva
concept!

Reminds me of that old Dylan lyric, "I was so much older then...Im
younger than that, now".

Of course...just knowing that lyric sorta shows how aged I truly am.

LassChance


Made my OWN RICE FLOUR

Group: rec.food.cooking Date: Fri, Oct 17, 2008, 6:04pm (EDT+4) From:
(blake*murphy)
On Fri, 17 Oct 2008 11:00:46 -0400, Lass Chance_2 wrote:
Thanks, Mark. It's always nice to be greeted so warmly.
Actually, Mark, I use a web tv because Im legally blind. My big screen
TV makes reading text possible. Yes, yes, Im aware that 'puters can be
set for larger text, but but not as big as on a 37 inch screen.
Is that ok with you, Mark?
If I get a PC can I be an arrogant, rude juvenile piece of crap like
YOU?
LassChance

in addition to the p.c., it requires years of study.
your pal,
blake

"Miche" wrote
> "cshenk" wrote:

>> >> here. But...I wanted to try my hand at an "authentic fish and chips"
>> >> recipe that called for rice flour.
>>
>> He means 'authentic' as in asian, not england.
>
> Oh? I wasn't aware fish and chips was "authentic Asian". Which part of
> Asia?

No part, it's a translated name in english of an asian version that uses
rice flour.

>> Think 'tempura' and you have it.
>
> Oh, sure. I've just never heard of anyone using rice flour for fish and
> chips.

Not in the england version, but the asian 'fried fish with possibly fried
potato wedges' do this all the time.

cshenk wrote:
>
> "Miche" wrote
>
> >> I live in a tiny little town...no such thing as packaged rice flour,
> >> here. But...I wanted to try my hand at an "authentic fish and chips"
> >> recipe that called for rice flour.
>
> He means 'authentic' as in asian, not england.
>
> >> Sadly...even tho I followed the directions....my fish broke up into
> >> little pieces when I deep fried it. I wonder why? I may have not had
> >> my oil hot enough...
>
> Possibly wrong sort of fish for this. Some dont take well to it. Cod tends
> to not work for example, as well as sole.

However, cod works very well for UK-style fish and chips; it is the
staple of most chippies. Sole works too. Might not work so well for
tempura, which requires it to be cut up. The whole fillets fry up
properly.


>
> > Interesting. I've never heard of a recipe for fish and chips that
> > called for rice flour.
>
> Think 'tempura' and you have it.

Miche--
really? It's the ONLY recipe for F&C I looked at. It claimed to be
"Authentic Fish and Chips" and was weird in a few ways. Not just the
rice flour, but also the coating, made with an egg, rice flour and CLUB
SODA.

I had the extreme pleasure of having F&C in London and man was it
wonderful! SO crisp and definitely MUCH lighter than regular flour
could do...and the crust is sorta...puffy. Very very thin and puffy.
I expect the club soda must give it a bit of "rise" and perhaps that's
the puffy part.

Im dying to get it right. They use a wedge shape for the chips...not
the skinny strips we generally make for "fries". A good splash of malt
vinegar over the whole works, ob baby. Plus, they come wrapped in a
piece of newspaper and I swear you can kind of taste the paper, LOL.
Maybe that was my imagination.

Lass


Made my OWN RICE FLOUR

Interesting. I've never heard of a recipe for fish and chips that called
for rice flour.
Miche
--
Electricians do it in three phases

"...from the comfort of my recliner"?

Not hardly. More like, "with my face six inches from the TV screen".

recliner...man, I WISH. They dont call me "Squint" for nuthin!

LassChance

Made my OWN RICE FLOUR

Group: rec.food.cooking Date: Fri, Oct 17, 2008, 2:59pm (EDT-1) From:
(Gregory*Morrow)
blake murphy wrote:
On Fri, 17 Oct 2008 11:00:46 -0400, Lass Chance_2 wrote:
Thanks, Mark. It's always nice to be greeted so warmly.
Actually, Mark, I use a web tv because Im legally blind. My big screen
TV makes reading text possible. Yes, yes, Im aware that 'puters can be
set for larger text, but but not as big as on a 37 inch screen.
Is that ok with you, Mark?
If I get a PC can I be an arrogant, rude juvenile piece of crap like
YOU?
LassChance
in addition to the p.c., it requires years of study.


I'm just waiting for the common WebTV'er rejoinder, "With my webbie I
can do the internet from the comfort of my recliner...".
--
Best
Greg

In article >,
"cshenk" > wrote:

> "Miche" wrote
> > "cshenk" wrote:
>
> >> >> here. But...I wanted to try my hand at an "authentic fish and chips"
> >> >> recipe that called for rice flour.
> >>
> >> He means 'authentic' as in asian, not england.
> >
> > Oh? I wasn't aware fish and chips was "authentic Asian". Which part of
> > Asia?
>
> No part, it's a translated name in english of an asian version that uses
> rice flour.

Oh, okay.
>
> >> Think 'tempura' and you have it.
> >
> > Oh, sure. I've just never heard of anyone using rice flour for fish and
> > chips.
>
> Not in the england version, but the asian 'fried fish with possibly fried
> potato wedges' do this all the time.

Yeah, probably. Not what I think of as "fish and chips", though.

Miche

--
Electricians do it in three phases

In article >, Arri London >
wrote:

> cshenk wrote:
> >
> > "Miche" wrote
> >
> > >> I live in a tiny little town...no such thing as packaged rice flour,
> > >> here. But...I wanted to try my hand at an "authentic fish and chips"
> > >> recipe that called for rice flour.
> >
> > He means 'authentic' as in asian, not england.
> >
> > >> Sadly...even tho I followed the directions....my fish broke up into
> > >> little pieces when I deep fried it. I wonder why? I may have not had
> > >> my oil hot enough...
> >
> > Possibly wrong sort of fish for this. Some dont take well to it. Cod tends
> > to not work for example, as well as sole.
>
> However, cod works very well for UK-style fish and chips; it is the
> staple of most chippies. Sole works too. Might not work so well for
> tempura, which requires it to be cut up. The whole fillets fry up
> properly.

No cod in New Zealand chippies -- it's just not available here. We do
have shark (dogfish), sole and blue cod (which isn't a true cod but is
_very_ good). though.

Miche

--
Electricians do it in three phases

In article >,
(Lass Chance_2) wrote:

> Miche--
> really? It's the ONLY recipe for F&C I looked at. It claimed to be
> "Authentic Fish and Chips" and was weird in a few ways. Not just the
> rice flour, but also the coating, made with an egg, rice flour and CLUB
> SODA.

Fizzy things are often used to give a bit of a "lift" to batter. Beer
is a very common one.
>
> I had the extreme pleasure of having F&C in London and man was it
> wonderful! SO crisp and definitely MUCH lighter than regular flour
> could do...and the crust is sorta...puffy. Very very thin and puffy.
> I expect the club soda must give it a bit of "rise" and perhaps that's
> the puffy part.

It was probably beer batter.

> Im dying to get it right. They use a wedge shape for the chips...not
> the skinny strips we generally make for "fries".

You could probably cut the potatoes any shape you like. IMO chips are
not wedge-shaped -- if they were, they'd be called wedges.

> A good splash of malt
> vinegar over the whole works, ob baby.

Oh, I'm so with you on that one. I love vinegar on chips.

> Plus, they come wrapped in a
> piece of newspaper and I swear you can kind of taste the paper, LOL.
> Maybe that was my imagination.

I'm afraid it is your imagination -- the paper next to the chips
themselves is plain ol' food paper. The newsprint is the top layer, and
for looks only.

Miche

--
Electricians do it in three phases

"Miche" wrote

>> >> He means 'authentic' as in asian, not england.
>> >
>> > Oh? I wasn't aware fish and chips was "authentic Asian". Which part
>> > of
>> > Asia?
>>
>> No part, it's a translated name in english of an asian version that uses
>> rice flour.
>
> Oh, okay.

Order a 'chesse pizza' in an authentic Japanese place, and you get a
quesadilla. Order 'fish and chips' and you get tempura (both fish and the
potatoes, and the potatoes may not be white types).

>> > Oh, sure. I've just never heard of anyone using rice flour for fish
>> > and
>> > chips.
>>
>> Not in the england version, but the asian 'fried fish with possibly fried
>> potato wedges' do this all the time.
>
> Yeah, probably. Not what I think of as "fish and chips", though.

Nor me really, but it works and it is served with vinegar. Just not
'malted' vinegar ;-)

"Miche" wrote

> have shark (dogfish), sole and blue cod (which isn't a true cod but is
> _very_ good). though.

blue cod = major yummie!

Had that in Townsville, just a short hop from you ;-)

Lass Chance_2 wrote:
>
> It "takes years of study" to BECOME juvenile? Man...that's one helluva
> concept!

If you can't be civil, you don't belong here.

In article >,
"cshenk" > wrote:

> "Miche" wrote
>
> > have shark (dogfish), sole and blue cod (which isn't a true cod but is
> > _very_ good). though.
>
> blue cod = major yummie!
>
> Had that in Townsville, just a short hop from you ;-)

Sydney is further from Auckland than London is from Moscow.

Totally agree about the blue cod, though. I sometimes get it from the
local farmer's market, just out of the water.

Miche

--
Electricians do it in three phases

Miche wrote:
>
> In article >, Arri London >
> wrote:
>
> > cshenk wrote:
> > >
> > > "Miche" wrote
> > >
> > > >> I live in a tiny little town...no such thing as packaged rice flour,
> > > >> here. But...I wanted to try my hand at an "authentic fish and chips"
> > > >> recipe that called for rice flour.
> > >
> > > He means 'authentic' as in asian, not england.
> > >
> > > >> Sadly...even tho I followed the directions....my fish broke up into
> > > >> little pieces when I deep fried it. I wonder why? I may have not had
> > > >> my oil hot enough...
> > >
> > > Possibly wrong sort of fish for this. Some dont take well to it. Cod tends
> > > to not work for example, as well as sole.
> >
> > However, cod works very well for UK-style fish and chips; it is the
> > staple of most chippies. Sole works too. Might not work so well for
> > tempura, which requires it to be cut up. The whole fillets fry up
> > properly.
>
> No cod in New Zealand chippies -- it's just not available here. We do
> have shark (dogfish), sole and blue cod (which isn't a true cod but is
> _very_ good). though.
>
> Miche


May have had dogfish for fish and chips and certainly sole from time to
time. Not had blue cod that I know of.
Just bought some frozen hoki. Would that work in the fryer? Or better
used differently?

Miche wrote:

> No cod in New Zealand chippies

<remembering the language difference> <fighting the urge to get silly>


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

In article >, Arri London >
wrote:

> Miche wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > cshenk wrote:
> > > >
> > > > "Miche" wrote
> > > >
> > > > >> I live in a tiny little town...no such thing as packaged rice flour,
> > > > >> here. But...I wanted to try my hand at an "authentic fish and
> > > > >> chips"
> > > > >> recipe that called for rice flour.
> > > >
> > > > He means 'authentic' as in asian, not england.
> > > >
> > > > >> Sadly...even tho I followed the directions....my fish broke up into
> > > > >> little pieces when I deep fried it. I wonder why? I may have not
> > > > >> had
> > > > >> my oil hot enough...
> > > >
> > > > Possibly wrong sort of fish for this. Some dont take well to it. Cod
> > > > tends
> > > > to not work for example, as well as sole.
> > >
> > > However, cod works very well for UK-style fish and chips; it is the
> > > staple of most chippies. Sole works too. Might not work so well for
> > > tempura, which requires it to be cut up. The whole fillets fry up
> > > properly.
> >
> > No cod in New Zealand chippies -- it's just not available here. We do
> > have shark (dogfish), sole and blue cod (which isn't a true cod but is
> > _very_ good). though.

> May have had dogfish for fish and chips and certainly sole from time to
> time. Not had blue cod that I know of.

Blue cod is my favourite fish, firm and with a nice flavour.

> Just bought some frozen hoki. Would that work in the fryer? Or better
> used differently?

Hoki's very good for fish and chips -- it's a firm, almost meaty
texture. I quite like it.

Miche

--
Electricians do it in three phases

Miche
I used cod, frozen and thawed (try getting fresh fish way up here in the
mountains!)

Now that you mention it, YES, by god...the fish & chips I thought were
so fantastic in London DID seem to be tempura like.

Now...do you use the cod cold from the frige...? cold fish into the
batter and into the hot oil? Maybe I screwed up by letting the cod come
to almost room temp?

BEER in the batter! WOW I LIKE the thought of that! Instead of the club
soda...

New Zealand is one of the places Id most like to visit. My "view" is
limited to the two or three movies Ive seen that were about/filmed
there. It appears to be breath-takingly beautiful.

You wont believe this...but a few months ago we FINALLY made the sale of
beer legal in my county! For reasons nobody understood, we could get
wine in the grocery store and "hard liquor" in the one liquor store in
town, but NO beer anywhere in the whole county!

NOW, thank god, we can. I wonder...for the Fish & Chips, do I want a
dark beer? or a regular light colored one?

Lass


Made my OWN RICE FLOUR

Group: rec.food.cooking Date: Sat, Oct 18, 2008, 2:29pm (EDT+17) From:
(Miche)
In article >,
(Lass Chance_2) wrote:
Miche--
really? It's the ONLY recipe for F&C I looked at. It claimed to be
"Authentic Fish and Chips" and was weird in a few ways. Not just the
rice flour, but also the coating, made with an egg, rice flour and CLUB
SODA.
Fizzy things are often used to give a bit of a "lift" to batter. Beer is
a very common one.
I had the extreme pleasure of having F&C in London and man was it
wonderful! SO crisp and definitely MUCH lighter than regular flour could
do...and the crust is sorta...puffy. * Very very thin and puffy. I
expect the club soda must give it a bit of "rise" and perhaps that's the
puffy part.
It was probably beer batter.
Im dying to get it right. They use a wedge shape for the chips...not the
skinny strips we generally make for "fries".
You could probably cut the potatoes any shape you like. IMO chips are
not wedge-shaped -- if they were, they'd be called wedges.
**A good splash of malt
vinegar over the whole works, ob baby.
Oh, I'm so with you on that one. I love vinegar on chips.
Plus, they come wrapped in a
piece of newspaper and I swear you can kind of taste the paper, LOL.
Maybe that was my imagination.
I'm afraid it is your imagination -- the paper next to the chips
themselves is plain ol' food paper. The newsprint is the top layer, and
for looks only.
Miche
--
Electricians do it in three phases

"If you can't be civil, you don't belong here"??
That's pretty weird, coming from you, Mark. Impuning someone's
intelligenc because they use a web tv is a damn sight short of "civil",
not to even mention, stupid, arrogant and jubenile. Since I've already
said that, clearly you dont read well, either.

What, exactly, IS your problem?

LassChance

Made my OWN RICE FLOUR

Group: rec.food.cooking Date: Fri, Oct 17, 2008, 7:17pm (EDT-3) From:
(Mark*Thorson)
Lass Chance_2 wrote:
It "takes years of study" to BECOME juvenile? Man...that's one helluva
concept!
Lass

If you can't be civil, you don't belong here.

Arri---"Hoki"? Never heard of that one. What is it like? Where is it
found?

I lived in the Caribbean for a few years and ate all kinds of tropical
fish BIG that I had only seen in aquariums, previously, quite small.
Angel fish, Parrot fish, Blue fish, Trunk fish...yum.

They have one they call a "Blue Runner" that is shaped like a trout, but
has these electric-blue stripes on it. It is as common as catfish and a
staple there. They make a sauce for fish called "Lime and butter sauce"
that is KILLER.

You melt some butter, slice a hot pepper very thin into it along with
onion and add the juice of three or four real limes (the round ones we
call, "Key" limes, not the phony big lemon shaped ones we grow in
America)

The Blue Runners are fried whole and the butter-lime sauce poured over
it. Traditionally, fish is served with "Fungi", which is sort of
like...grits, but made with yellow corn meal. There are little stands
here and there with signs that say, "Fish & Fungi!"

It's been quite a while back, but you could get a whole Blue Runner, the
fungi and a "johnnycake" for three bucks, LOL. Man, I LIVED on it.

Ive tried and tried to make the johnnycakes the way they do
there....never got close. It's basically a deep-fried biscuit...only,
somehow, they're very light and puffy, where mine always turn
out...well, let's just say they make great door stops.


LassChance

Just bought some frozen hoki. Would that work in the fryer? Or better
used differently?

"Lass Chance_2" wrote

> Arri---"Hoki"? Never heard of that one. What is it like? Where is it
> found?

A real popular NZ and OZ white fairly firm fish, highly exported in frozen
form.

I liken it in taste a bit to lingcod.

Miche wrote:
>
> In article >, Arri London >
> wrote:
>
>
<snip>

> > May have had dogfish for fish and chips and certainly sole from time to
> > time. Not had blue cod that I know of.
>
> Blue cod is my favourite fish, firm and with a nice flavour.
>
> > Just bought some frozen hoki. Would that work in the fryer? Or better
> > used differently?
>
> Hoki's very good for fish and chips -- it's a firm, almost meaty
> texture. I quite like it.
>
> Miche
>


TY. Might get to it this week and see how it goes.

Lass Chance_2 wrote:
>
> Arri---"Hoki"? Never heard of that one. What is it like? Where is it
> found?


This lot came from NZ, according to the box. Had heard of it but never
eaten it, so can't tell you what it's like. Miche likes it though


>
> I lived in the Caribbean for a few years and ate all kinds of tropical
> fish BIG that I had only seen in aquariums, previously, quite small.
> Angel fish, Parrot fish, Blue fish, Trunk fish...yum.
>
> They have one they call a "Blue Runner" that is shaped like a trout, but
> has these electric-blue stripes on it. It is as common as catfish and a
> staple there. They make a sauce for fish called "Lime and butter sauce"
> that is KILLER.
>
> You melt some butter, slice a hot pepper very thin into it along with
> onion and add the juice of three or four real limes (the round ones we
> call, "Key" limes, not the phony big lemon shaped ones we grow in
> America)

Two different sort of limes. It does sound good though.

>
> The Blue Runners are fried whole and the butter-lime sauce poured over
> it. Traditionally, fish is served with "Fungi", which is sort of
> like...grits, but made with yellow corn meal. There are little stands
> here and there with signs that say, "Fish & Fungi!"

Have eaten the fungi

>
> It's been quite a while back, but you could get a whole Blue Runner, the
> fungi and a "johnnycake" for three bucks, LOL. Man, I LIVED on it.
>
> Ive tried and tried to make the johnnycakes the way they do
> there....never got close. It's basically a deep-fried biscuit...only,
> somehow, they're very light and puffy, where mine always turn
> out...well, let's just say they make great door stops.
>
> LassChance


Is that related to 'dumpling', which is also deep-fried dough?

Salt cod or ackee in a 'dumpling' is a great snack. Can't get that
around here

Arri-- I dont know! Ive never had a fried dumpling. What I know as a
"dumpling" is pretty much a biscuit, but dropped into a stew or chicken
broth. I never even thought about frying one. Sounds good.

My guess is, yes, probably much the same.

LassChance

"Ive tried and tried to make the johnnycakes the way they do
there....never got close. It's basically a deep-fried biscuit...only,
somehow, they're very light and puffy, where mine always turn
out...well, let's just say they make great door stops.
LassChance

Is that related to 'dumpling', which is also deep-fried dough?
Salt cod or ackee in a 'dumpling' is a great snack. Can't get that
around here "

In article >,
(Lass Chance_2) wrote:

> Arri---"Hoki"? Never heard of that one.

It's a New Zealand species, and is found in waters around there.

> What is it like? Where is it
> found?

It's a very firm texture and quite a robust flavour -- not strong, but
not delicate either. Holds together nicely.

> Just bought some frozen hoki. Would that work in the fryer? Or better
> used differently?

It's a very versatile fish. You can do just about anything with it.

Miche

--
Electricians do it in three phases

In article >,
(Lass Chance_2) wrote:

> Miche
> I used cod, frozen and thawed (try getting fresh fish way up here in the
> mountains!)
>
> Now that you mention it, YES, by god...the fish & chips I thought were
> so fantastic in London DID seem to be tempura like.
>
> Now...do you use the cod cold from the frige...? cold fish into the
> batter and into the hot oil? Maybe I screwed up by letting the cod come
> to almost room temp?

I don't ever deep-fry, so I can't answer your question about temperature
for it.

I mostly turn fish into curry (either korma or Thai green curry) or
grill it with teriyaki sauce.

> BEER in the batter! WOW I LIKE the thought of that! Instead of the club
> soda...
>
> New Zealand is one of the places Id most like to visit. My "view" is
> limited to the two or three movies Ive seen that were about/filmed
> there. It appears to be breath-takingly beautiful.

Oh, it is, especially the parts near where I live.

> You wont believe this...but a few months ago we FINALLY made the sale of
> beer legal in my county! For reasons nobody understood, we could get
> wine in the grocery store and "hard liquor" in the one liquor store in
> town, but NO beer anywhere in the whole county!

I believe it.

> NOW, thank god, we can. I wonder...for the Fish & Chips, do I want a
> dark beer? or a regular light colored one?

It depends on what you like, but to be honest you probably don't want
anything that'll overwhelm the flavour of the fish. Use a lightish
beer, but one you'd be happy drinking. Don't be tempted to cheap out on
it.

Miche

--
Electricians do it in three phases