Thursday, June 2, 2011
Parker's Fish and Chips
3 pounds fresh cod fillets (choose thick ones)
Freshly ground black pepper
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon freshly grated lemon or lime zest
1/4 teaspoon cayenne pepper
2 extra-large eggs
Baked "Chips" (recipe follows)
1. Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 X 3-inch pieces.
2. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Whisk in 1 cup of water and then the 2 eggs. I only used about 3/4 cup of flour for the three fillets that I made. I used 1 egg and just added water until it was the right consistency (pancake batter).
3. Pour 1/2 inch of oil into a large frying pan and heat it to about 360 degrees. 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. Adjust the heat as needed to keep the oil between 360-400 degrees. Cook the fish on each side for 2-3 minutes, until lightly browned and cooked through. Remove to a plate lined with paper towels. Sprinkle with salt and serve hot with the "chips." You can keep warm in a 200 degree oven (if you have an extra oven) while the chips are baking. Or do as I did. Put the potatoes on to cook first and then fry the fish about 5 minutes before the potatoes are ready.
4 large baking potatoes, washed and unpeeled
4 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves
1. Preheat oven to 400 degrees.
2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have six long wedges from each potato. 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 one cut side down.
3. Bake the potatoes for 30-35 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.