Sunday, January 17, 2010

And for good measure...

My sisters are coming tomorrow, and I am making up for lost time. So here is another today. Jeff and I like to try and experiment with different recipes and make them better. One of those recipes is french fries, and another example is fried fish. Put the two together and you get: Fish and Chips! I LOVE fish and chips! So here are the recipes for that.

Fried Fish

4 cod fillets
1 c instant biscuit mix like Bisquick
1/2 c water, plus more
1 tsp cajun seasoning
1 tbsp cornstarch
vegetable oil for frying
malt vinegar (optional)

Much like fried chicken. Preheat deep fryer to 375 degrees. Whisk together biscuit mix, water, cornstarch and cajun seasoning. Should be pretty thin batter (like tempura or crepe batter), so add more if not quite thin enough (you dont want pancake batter for sure). Add fish to batter, coat well. Fry in deep fryer for 3 minutes. Should be golden on the inside and heated through. Serve with french fries, recipe below.

French Fries

4 large russet baking potatoes
salt, pepper to taste, or seasoning salt
frying oil

The night before you want to make these, bake potatoes at 400 degrees for one hour. Chill overnight in refrigerator. The next day, preheat fryer to 375 degrees. Cut baked and chilled potatoes into strips for french fries. Fry in batches in deep fryer for 2 minutes. Salt and pepper as you like.

**Note** This is one twist we have found that has worked. I asked Jeff if it would be a good idea to make french fries out of our leftover baked potatoes and one night he tried it (while I was out of town, darn it) and said it worked beautifully. The reason we liked the baking of the potatoes first is because it cooks the inside completely, so all you are doing when you fry them is crisping the outside, and heating it through. So you're not under or over cooking them--the texture turns out fantastic! As if you fried them twice like restaurants do, but instead its a bit healthier beause they were baked first. Instead of expressly baking the potatoes for this recipe though, when we bake potatoes we generally make a couple extra for hashbrowns or something for another day. Try it out, we're pretty sure you'll like them.

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