August 16, 2011

Crispy Fish and Chips

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Last week I went out to lunch with some great friends and ordered fish and chips. Of course ever since then I have been craving some homemade fish and chips, Laura-style of course, and this was the perfect recipe to satisfy that exact craving. 
The blended spicy batter makes these fish crisp up so perfectly and adds such a beautiful crunch when you bite down. The taste and texture take you right to the docks of your favorite boat house restaurant. Fresh and perfect.

Then I obviously added my sweet potatoes to the mix, my favorite, which just topped the meal off. For a hearty lunch with friends or a weeknight dinner you will absolutely enjoy this meal.

Crispy Fish and Chips
Recipe adopted from Barefoot Contessa Family Style
Photos by A Healthy Jalapeno

2 pounds fresh cod fillet
1/2 cup plus 1 tablespoon all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon freshly grated lemon zest
1/8 tsp cayenne pepper
1/2 cup water
1 extra-large egg
salt and freshly ground black pepper
Vegetable oil, for frying

Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets into 4-6 pieces.

In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.

Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.

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 and 400 degrees F. 

Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."

Baked "Chips"

2 large baking potatoes, unpeeled
2 tablespoons good olive oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh rosemary leaves
Salt and pepper, to taste

Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a b
aking sheet 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 sweet potatoes in a single layer with 1 cut side down.

Bake the potatoes for 30 to 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.



Debi said...

Oh My Gosh!!! Do you know how much I just want to jump through the screen and eat this deliciousness you cooked?! I am so getting me some fish to fry! <3 and Hugs!

Elizabeth Treusdell Brunetti said...

That's so funny - I'm making a modified version of fish and chips this week too!

Jennifer said...

YUM! I would love it if you come by my blog and link up!

Krista said...

We have so many similar tastes :) Makes me smile. Thanks for sharing at Church Supper.