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March 21, 2009
My Kitchen, My World: Ireland
For Ireland, I decided to make beer battered fish and chips. Sort of generic Britain fare, I know, but we accented it with Irish creme coffee, beer, and the film version of Angela's Ashes (which has all sorts of poignant fish and chips moments in it, movie and book).
For the fish, I found a very simple recipe, and tweaked it a tiny bit. I used about 12 ounces of tilapia, and had lots of leftover batter. Enough that I batter another 1/2 pound of shrimp and still had some left. So this batter would probably coat about 1.5-2 lbs. of fish. For the chips, I just baked some ready-made french fries.
1) Mix 1 cup beer mixed with 1 cup flour (I added a little salt and pepper) in a shallow bowl. Let set for a few minutes. I used a Samuel Adams Winter Ale, I think.
2) Put one plate out with flour
3) Meanwhile, heat 1/3 large saucepan of oil to 350 degrees (or hot enough to brown a cube of bread) (I used a little less oil).
4) Pat fish dry, dredge in flour, dip in batter, let excess drip off, and gently drop into hot oil
5) Cook until golden brown and fish is flaky (7-8 minutes for the thin fillets I had)
6) If you're doing shrimp, they only take 4-5 minutes
7) Drain on paper towels and serve hot
I think this was my first essay into deep frying. Not something that I want to do on a regular basis, but not as intimidating as I thought it would be.
My Kitchen, My World , cooking stuff | By Tim and Jo | 7:39 AM
Comments
Oh does that look good!
Posted by: Amy at March 21, 2009 8:43 AM
I had loads of fish & chips while in Ireland. Yours looks DELISH!! It looks perfectly crunchy.
Posted by: Michelle at March 21, 2009 12:13 PM
I am a sucker for beer-battered fish and chips - YUM!
Posted by: Natashya at March 21, 2009 3:04 PM
I rarely fry anything because I hate to clean up the spatters, but this looks so good and tempting.
Posted by: Colleen at March 23, 2009 7:56 PM
