Fish and Chips! (minus the chips, add a salad)
I love fish. I love potatoes. I love crunchy food. So, naturally, I order fish and chips from time to time. I am almost always disappointed. Sometimes, the fish is too fishy, other times, the potatoes are over done, or underdone, or everything is lukewarm, or soggy. BUT, every time, the batter is tasteless. Each and every time, I am saddened by the lack of flavor on my fish. Don’t get me wrong, I want to taste the fish. Cod is delicious, but I am looking for enhancement of the flavor along with a crisp crunch. I keep searching for the perfect, delicious, crunchy, flavorful fish and chips.
Sometimes, to get things done right, you have to do them yourself.
I have not perfected my personal chip (we’re talking french fries here, not chips in the American sense, for you laymen of the fish and chips ;)), so I endeavored to make one half of the fish and chip. I can work on the chips later.
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- cayenne pepper (I used a quite a bit, but I like spicy)
- frying oil
- 1/2 lb Cod fillets, cut into pieces
Heat your oil. Salt and pepper the fish. Mix the dry ingredients in a bowl, add 1/4 cup of milk and stir. If the batter is too dry, add another bit of milk, stir. Repeat until you have a mixture that looks like pancake batter. Make sure your oil is hot enough by dripping some batter into it. It should sizzle a little bit, but not enough that it browns super quickly. Remember, you want crunchy on the outside, but fully cooked fish on the inside, NOT crunch on the outside and raw on the inside. Or worse. cooked on the inside and completely black on the outside. Believe me, I’ve done both, and every time, it’s so sad.
Sorry for the lack of specifics here, I’ve tried candy/frying thermometers and I have yet to find one that works for me. So I guess. You can guess too.
When the oil is hot, dip each piece into the batter, let the extra dip off, and put in the frying oil. Repeat until the pan is full. Fish doesn’t take all that long, probably about 7 minutes or so, but you can always take a piece out and cut it open to be sure before taking the rest of it out. I don’t ever have enough oil to deep fry, so I tend to pan fry. If you take that route, then cook for about 5 minutes, flip and cook for 3 to 5 minutes more. You’ll know when it’s done when you stick a fork in it and it falls apart. Let them drain on a cooling rack, or some other such draining device, and enjoy!
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