Friday, October 5, 2012

Fish and Chips

I've been meaning to try the cold oil fries that have received so much press in the not so distant pass, but I just hadn't gotten around to it. Tonight my husband asked for fish and chips - so it was the perfect opportunity to see if they actually worked (the fries, that is). They did - so much easier than the twice fried version I've always made in the past. You start with cold oil, enough to cover your potatoes and you bring it to a boil and then stir a little and in under 30 minutes you have gorgeous fries! You could strain the oil and use it again for fries if you didn't then fry the fish in it - maybe next time!!

Cold-Oil Fries

  • 6 yukon gold potatoes, peeled or not cut into 1/4 inch sticks
  • 6 cups (about) canola oil
  • salt
  • paper towels or paper bags to drain fries on

Scrub your potatoes and cut into 1/4 inch thick slices, then stack the slices and cut into 1/4 inch strips.
Place potatoes in a large dutch oven and pour oil over to cover. Turn heat on to medium and let oil come to a boil. Cook for 10 minutes, stir gently to unstick the fries from the bottom and continue to cook about another 10 mins or until golden, stirring occasionally. Remove with a slotted spoon on tongs to paper towel lined plate and salt. Serve hot.

Fried Fish

  • 1.5 lbs cod loin
  • 2 cups unbleached flour
  • 1 Tbs baking powder
  • 1 tsp old bay seasoning
  • 1 tsp fresh ground black pepper
  • 1.75 cups sparkling water, beer or just water or milk
Cut the cod loin into serving size pieces (about 2" long chunks). Combine remaining ingredients and coat fish, letting excess drip off. Fry in 360 F oil (about the temp the oil is when you take the fries out)
for 7-8 mins or until golden. Only fry 2-3 pieces at a time, drain on paper towels and then you can hold in a low oven on a foil lined baking tray. Serve with fries and malt vinegar, lemon wedges and tarter sauce. Usually I complete this meal with cole slaw or mushy minty peas!

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