Tuesday, April 13, 2010




The weather here still can't make up its mind, so I am back to cooking inside instead of out on the grill. One of my favorite people on the Food Network is Anne Burrell. I love her personality and think she would be a blast to spend the day with! For those who haven't seen her show it is called, Secrets of a Restaurant Chef and after seeing the episode for Fish and Chips, I knew we (the recipe and I) were destined for each other! My husband and I traveled to Boston last year for an extended weekend stay. For whatever reason, I ordered Fish and Chips at every restaurant we went to. This was the first time I've had Fish and Chips since that trip, but I think I would have to give Anne's recipe the edge as far as the tastiest fish batter goes. Our grocery store did not have haddock, so I used substituted with Cod. The beer batter was so good and the fish was nice and flaky. I can not wait to make it again.


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3 quarts vegetable or peanut oil, for frying

4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks

2 cups all purpose flour

2 teaspoons Old Bay

1 teaspoon baking soda

pinch of Kosher salt

1 bottle cold beer

2 lbs haddock fillets, skinned and cut diagonally into 1 1/2 inch wide strips, 5 to 6 inches long

Heat the oil in a large deep pot over medium heat. Bring the oil to 325 degrees. Regulate the temperature using a thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put tem immediately on a paper towel lined baking sheet.

Preheat the oven to 300 degrees and raise the temperature of the cooking oil to 375 degrees.

In a medium bowl, combine the flour, Old Bay, baking soda, and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide in into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet with a cooking rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.

Again, working in batches, fry the fries a second time at 375 degrees, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.

Source: www.foodnetwork.com/anne-burrell

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