Wednesday, October 24, 2012

Made "Fish & Chips"

I probably say this more frequently than I realize but this was one of the BEST meals we have EVER eaten.  Maybe I should look back and see if my description fits with anything healthy….I'm sure it does, right?!  The Barefoot Contessa, while preparing for a seafood dinner on a dock in East Hampton, whipped up Fish & Chips and I was destined to attempt it.  Pregnancy has limited my seafood intake and I have definitely met my quota for the week!  Did I mention we are expecting a baby in April?  It's true - and now blog official.  I don't see the effort this meal took happening with an infant around, i.e. 360 degree oil in a frying pan and batter everywhere.  But I know now that I can do it and it is worth every splash of hot oil that ended up on my arms and clothes!

  • 2 large baking potatoes, unpeeled
  • 2 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon minced fresh rosemary leaves
  • 1 recipe Baked "Chips", recipe follows

  • Preheat the oven to 400 degrees F.  Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato.  Or cut as many pieces as you would like to have extra.  

  • Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.

  • Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

  • "Fish"
  • 1 1/2 pounds fresh cod fillets (choose thick ones)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon freshly grated lemon zest
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup water
  • 1 extra-large egg
  • Vegetable oil, for frying
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.

With about 10-15 minutes left on the "chips", begin preparing the oil for your "fish".  Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.

Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces.  Use tongs to place each piece in the hot oil, to avoid excess oil splattering on your skin.  Adjust the heat as needed to keep the oil between 360 and 400 degrees F. 

Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.

What I would do next time:
Buy a candy thermometer for heating the oil vs. using a meat thermometer 
that only goes up to 180 degrees

We were thinking last night what couple would enjoy this meal…stay tuned for a dinner invite!!

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