Done Right: Fish and Chips

The close of the Olympics is just right around the corner. This means no more Lolo Jones (sprinter), Hope Solo (soccer), Aly Raisman (gymnast), and most heartbreaking-ly  no more Dutch field hockey team… Thank God for DVR! We bid farewell to the isle across the pond with our salute to Fish & Chips.

Batter up! Beer batter mother-land style. For each cup of flour, use a cup of beer. Add a little baking soda, vinegar, salt, and pepper. Newcastle has a dark caramel flavor that off sets any tartar sauce that come its way. Whisk it up then set aside for about ten minute. When ready to deep-fry, beat three egg whites stiff then folded into the wet batter.

Before adding fish to the oil, it’s best to cook the chips first. You don’t want your chips tasting like fish. Heat canola oil to 325 degrees. Prep chips by cutting them thick like, steak size. No finger size here. Then place in a bowl of water so they don’t get brown.

Olympics Rings shows everyone how much you love going for the gold! Next level party food. Cut rings thick and only use the center cuts. Kitchen twine comes in handy tying onion rings together. Choose rings of the same size. Dredge the onion rings in dry flour, then coat in beer batch, and let the excess drip off.

Time for deep fried goodness. Drop the rings in the oil. They will float once it starts cooking. Cook about 3 minutes per side. Set aside on paper towels to drain. Drain water off chips with paper towels. Fry each batch for about 4 minutes then place on paper towels. Increase the heat to 375 degrees than fried again to give the chips a nice golden brown color and crunch. Season with sea salt.

Use cod and nothing else. Fresh, not frozen. Have the monger remove the bones. Cod is traditional in this dish. Nice and flaky when cooked. Rinse and dry. Cut fillets into large strips.

Start up the assembly line. Dredge the fillets in the dry flour and shake off the excess. Dredging will it make the exterior of the food become crisp and darken evenly without burning; and it prevents the texture of the food from becoming tough. Dip the fish in the beer batter and let the excess drip off before deep frying them. Oil temp should be at 325 degrees. Let it cook about 3 minutes per side then drain on a paper towel. Increase heat to 375 degrees then let the  fish crisp up another 2 minutes.

Pimm’s cup, YEEEEEAH! First heard of this drink on Boardwalk Empire. Pimm’s on it’s own doesn’t have enough alcohol to get someone throw-ed. It’s spice and citrus taste makes up for that, and anyways that’s what gin is for. In a high ball glass, pour 2 ounces of Pimm’s #1, 1 ounce of Bombay Sapphire dry gin, ginger ale, squeeze lemon juice, then stir.

You now have all the makings for an Olympic meal fit for the Queen. U.S.A. is 90 medals deep and counting. I’m waiting to see how many of those get hawked on eBay for “charity”.

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