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Categories:
chips russet potato cod light beer flour salt red pepper peanut oil mango Ataulfo mango red bell pepper green onions cilantro green jalapeno pepper lime juice lemon juice
Viewed: 41 - Published at: 7 years agoIngredients
- For the fish and chips
- 1 large Idaho russet potato, cut into 1/4" French fry strips
- 1 pound North Atlantic cod fillets, cut into 3" X 1" pieces
- 12 ounces bottle of light beer
- 2 cups all purpose flour
- 1 pinch pinch of salt
- 1 pinch red pepper flakes
- peanut oil
- For the Mango Salsa
- 1 Ataulfo mango, skinned, seeded and chopped
- 1/4 cup red Bell pepper, chopped
- 2 green onions, chopped
- 2 tablespoons cilantro, chopped
- 1 green jalapeno pepper, chopped small
- 2 tablespoons lime juice, usually 1 lime
- 1 tablespoon lemon juice, usually 1/2 lemon
Method
- Pour about 1 1/2 inches of peanut oil into a 3 1/2 to 5 1/2 quart Dutch oven. Insert a candy thermometer into the oil and heat to 375*F.
- Sift 1 1/2 cups flour into a large mixing bowl, add a pinch of salt and a pinch of red pepper flakes, then slowly pour in most of the beer until the batter is sticky.
- Pat dry the fish with paper towels then coat with the batter.
- Dredge the battered fish in the remaining flour and place several pieces in the hot oil.
- Cook this batch, turning frequently until golden brown about 4 to 5 minutes.
- Place this batch on a paper towel lined plate in a warming oven set to 175 to 200*F and repeat until all the fish is cooked.
- Fry the potatoes in two or three batches turning frequently until golden brown, reserving first batches in the warming oven and serving as soon as the last batch is done. (French fries cooked in this manner will not be as crispy as those served in restaurants because most restaurants have a complex process of cooking twice and usually freezing the sliced potatoes in between the two cookings.)
- For the mango salsa, mix ingredients in a ceramic, glass or stainless steel bowl. Cover, refrigerate and let age for at least 30 minutes before serving.
