Fish and Chips and a side of Greenery
Order Fish and chips at home! Yum! Double breading makes for an extra crunchy fish and the Cod filet stands up to the high heat while maintaining flaky, moist, tenderness. Any substitution of spices can be used; however, wait to sprinkle on herbs until after frying because they will burn.
If you have never tried Old Bay Seasoning before, try it here. A great blend of celery salt (salt, celery seed ) spices ( including red pepper and black pepper ) and paprika
Once unique to the Northeastern shores, but now available in many of the major grocery stores.
2 lbs Cod filets
Salt and pepper
Old Bay Seasoning
1 Lemon, halved
1 1/2 cups flour, plus extra for dredging
1/2 teaspoon baking powder
1 12 oz can/bottle of beer
2 – 3 cups Panko Flakes, Japanese style bread crumbs
Vegetable or Peanut Oil for frying
Favorite Seafood dipping sauce (optional)
4 large Russet or baking potatoes
Broccoli, green beans, or salad greens
For the fish:
Rinse fillets briefly in cold water, then pat dry with a paper towel. Cut fillets into serving size pieces and arrange in single layer on a tray, or plate. Rain salt onto one side of fish and allow to sit at room temperature for about 5 minutes. This will draw out some of the wetness because most all of grocery store seafood have been frozen at some point.
Next, squeeze the juice of a 1/2 lemon over the first side of the fish and sprinkle with pepper and Old Bay Seasoning. Turn fish over and repeat; this time also sprinkle with salt as well. Set a side fish while preparing batter. I had a cheap Beer left over from something, not a beer I’d like to drink, but works well for the batter.
Stir together flour and baking powder, mix in beer until lump free and allow to rest until foam has subsided and batter is smooth.
Prepare to deep fry.
Use a pan with deep sides that can hold at least 4 inches of oil. I used a wok because I like the thin metal that allows for better temperature control, heats fast and cools fast. Cast iron pans are good but know once they are hot they maintain heat making it easy to burn the oil. A thermometer with measurements up to 400 degrees is a great tool, especially the ones that clip onto the side of the pan. Heat oil slowly on med heat while preparing fillets for frying.
Prepare a shallow bowl with 1 cup flour for dredging and a shallow bowl with 1 cup of Panko flakes to roll fish in once out of the batter.
Work with 3 to 4 pieces at a time only to ensure good batter and crumb coverage. Roll first in the flour and shake off excess flour. Drop into batter, lift and allow excess to drain off. Roll in Panko flakes than careful place into hot oil one at a time. Make sure oil is 375 degree per thermometer or when test drop sizzle on contact. Do not crowd pan. The fillets should cook with out touching. Take your time. Allowing time between placement allows for fillets to set up and less likely to stick together. It Cooks for approximately 3 minutes and then turn and cook about another 3 minutes. Watch the color; they should be golden brown. Monitor temperature. Try to maintain temp around 375-400.
Follow up with the potato fries using the same oil and pan. For extra crispy fries and if you have leftover batter, dredge your fries in the flour, batter and crumbs, cook until brown and crispy.
Using a Handy, dandy French fry cutter is optimal. Uniform size means even cooking!
Finally, add something green to make your heart feel happy! Bon Appetite.