313 - Paper
Fish and Chips
Don't be surprised to see me in the kitchen when we're talking about paper. I'm going to show you how to present a nifty hors d'oeuvres: Classic Fish and Chips! Presented in newsprint for good measure.
- 1 ½ lbs baking potatoes, sliced into wedges (soaked in water for 1 hour)
- corn oil
- rock salt
- 2 cups turbot (can use halibut or cod), chopped into bite size pieces
- 1 1/3 cups all purpose flour
- 1 tbsp butter, melted
- 1 tsp salt
- ¾ cup dark ale, flat
- 2 eggs, beaten
- malt vinegar
Fill pot half full with oil and heat to 365 degrees (be careful not to fill the pot too high with oil as it can overflow). Drain potatoes from water and place in wire basket, small batches at a time. Slowly place basket into hot oil. Allow potatoes to brown. Remove from pot and transfer to a paper towel-lined baking sheet. Dust with coarse rock salt and place in oven at 200 degrees while fish is being prepared.
For the batter, take a large mixing bowl and add flour, melted butter, salt, and ale (use your favourite - I like to use Guiness for the flavour and texture). Add eggs and mix into thick batter.
Add bite size pieces of fish (we used turbot but feel free to fry your favourite fish!). Place 5 or 6 pieces into the batter at a time using tongs. Make sure pieces of fish are completely coated in the batter.
Drop into oil, carefully, to avoid splashing. Allow to cook until pieces are golden brown and floating on the top of the oil. Remove from heat.
The presentation is my favourite part! In England, they present fish and chips wrapped in newsprint. I think that is a great idea. Take a piece of newsprint and a piece of wax paper. Place the wax paper on top of the newsprint and wrap it around itself to create a cone shape. Then, take a cocktail toothpick, squeeze the bottom of the cone together, and stick a toothpick through it (this holds the paper together and also prevents that last little fry from dropping out).
Place some fries into the cone, then a couple of pieces of fish on top. Do a little dusting of rock salt, a little splash of malt vinegar, and serve.
Jolly good show!