>From the Copykat.com website...
Fish and Chips in Beer Batter
Description This is Dennis Miller's recipe of Albuquerque, NM. Thanks to Dennis
for this old English style of Fish and Chips.
1 lb# fish fillets, white cod*
2 cups, flour
5 oz. milk
5 oz. beer, good quality, flat
1/2 to 1 tsp. salt
vegetable oil or shortening
Directions: Mix flour and salt in bowl, make into a well. Mix milk with egg
slowly. Add egg mix to center of well and beat until aerated. Set aside.
Start heating oil to 375F. Run fingers across fish fillets and remove any pin
bones. Slice the fillets into 1" by 3" strips. When oil is up to temperature
add beer to batter and mix in. Dip and coat fillets with batter** and place
into oil. Fry to a light golden brown, turning once. Remove and place on paper
towels to drain. To keep pieces hot, they can be placed in a 300F oven while
the balance is frying.
*There are other cods, known as brown or red, do not use! The texture of meat
and amount of natural oil doesn't give you the light flakiness desired.
**The batter will appear very thick and heavy, that's ok. As long as you keep
your oil temp up, there will be no sponging.
Options: Try adding dry mustard, (Coleman's) or hot Hungarian paprika to flour
mix. A bit of ground cayenne works too.
Peel 5 med. Idaho potatoes, slice into 1/2" square strips by the length of the
potato. Rinse in cold water to reduce starch. Leave in water until oil is 375F.
Grab a large handful and pat dry with paper towel until fairly dry, reduces
spattering. Place into hot oil and fry until golden brown. Do a handful a time,
keeping cooked ones warm in the oven.
Assemble plate, sprinkle with a little salt and malt vinegar and enjoy.
Please, "NO" ketchup.
~~~***Rhonda G in Missouri***~~~
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