Tuesday, May 18, 2010

fish 'n chips

Yummy note: Let's start this off with, I LOVE the Food Network. I probably try and watch a show daily, doesn't really matter who is on, I just need to watch one. This post is from the Barefoot Contessa show staring Ina Garten and her homemade fish n' chips. I really didn't deviate from her recipe at all really cause it was sooo darn good. I left out a few ingredients that she had as I didn't have them all, and it still turned out great. Plus, I added some parmesan cheese at the end to the potatoes, as what doesn't taste even better with cheese on top?? :) Enjoy...

The original recipes are found here http://www.foodnetwork.com/recipes/ina-garten/parkers-fish-and-chips-recipe/index.html


Ingredients:

Fish:

fresh cod fillets
salt/pepper

½ cup plus 1 tablespoon flour

½ tablespoon baking powder
½ cup water
1 egg

canola or vegetable oil for frying

Chips:
2-3 large baking potatoes unpeeled
2 tablespoons olive oil
salt/pepper
½ teaspoon minced fresh garlic
1 teaspoon vegetable seasonings
grated parmesan cheese

Directions:

Fish: Sprinkle both sides of the cod with salt, pepper, and other seasonings if you'd like. Cut the fillets in about 3 inch pieces. Next, in a bowl, combine the flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg. In an electric skillet or fry pan, pour about 1/2-inch of oil (couple tablespoons or so) in and heat it to about 350-360 degrees F. Next, dip the cod into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil, being careful not to crowd the pieces. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove and drain on a paper towel.

Chips: P
reheat the oven to 400 degrees. Wash potatoes, and cut them into smaller slices (about 6-8 wedges per potato). Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and seasonings. Toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer and bake for about 30 minutes. Flip potatoes and bake for another 20-30 minutes until tender, yet crispy. Remove from pan, and sprinkle with parmesan cheese and any other seasonings you wish.
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