A tasty dish during Lent or any time of year. BRITISH FISH N CHIPS (AMERICAN STYLE)
INGREDIENTS: BRITISH FISH N CHIPS (AMERICAN STYLE)
1lb White Cod Fish
2 lbs Russet Potatoes
METHOD:
Whisk together flour, cornstarch, baking powder and salt in a large bowl then sparkling water to make the batter. Set aside. In a separate bowl mix 1/4 cup flour and 1/4 cup cornstarch.
Heat oil in a deep pan to 375°F. Oil should be deep enough to completely cover the fish and potatoes.
Chips : Slice potatoes into wedges and parboil them until they are slightly softened.
Cut fish into 2″x5″ strips, make sure there are no bones and pat dry.
Coat the fish with the flour/cornstarch mix and shake off any extra.
Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
Cook the fish one or two pieces at a time until golden brown.
Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
Serve while hot.
About Elizabeth:
As the fourth generation of chefs and gourmet grocers in my family, my mother, Francesca Esposito and grandmother, Carmella served as major influences in my early cooking years. As a teenager, my family sent me to Europe where I became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under an amazing Swiss-German chef. I managed to graduate at NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. I also have a Nutrition Certificate from Cornell University. Listen to my show by clicking the LISTEN LIVE button at the top of any page on this site. New shows each week on Saturday mornings at 8ET.
