1. The smell of frying oil that lingers in the air makes me want to vomit.
2. I haven't seasoned my Dutch Oven yet.
So today I am seasoning my new Dutch Oven so I can fry some fish tonight. But I have parsnips I need to eat soon and I'm not cooking tomorrow since the boyfriend is taking me out to eat, and I would hate for them to go to waste. But they're slightly like potatoes right? So I can make "chips" out of them. I just have to decide how to do that. Alton Brown tells me you can just fry them and they are delicious so I might try that.
No no no, Parsnips are for Saturday's meal. What am I saying? I'm gonna make a variation of my mom's home fries, but turn them into thick steak fries. And I am ruling that all dinner conversation is done in a British accent.
Fish 'n' Chips
Ingredients:
- 3 cups canola oil
- 2 cups all-purpose flour, plus 1/2 cup for dredging
- 2 teaspoons baking powder
- 2 cups seltzer water
- 4 cod fillets
- 3-4 potatoes, washed and dried
- 1 package lipton soup mix, preferably an herb variety.
- 1/4 cup olive oil
Directions:
In a Dutch Oven, heat 3 cups of canola oil to 360° and preheat your oven to 475°.
While that's heating up, wash your potatoes and slice them into steak fries.
Put them in a bowl and drizzle with olive oil. Mix until well coated and then sprinkle with soup mix, mixing again to be sure they are evenly seasoned.
Dump on to a baking sheet in a single layer and pop in the oven for about 15 or 20 minutes. Flip each fry over and put back in the oven for an additional 10 minutes or until crispy.
Mix together all your dry ingredients in a large bowl except for the extra half cup of flour. Put that in a separate container for dredging your fish. Add your seltzer and whisk to combine.
Cut your fish into 4 inch squares (roughly).
Dredge your fish in the flour, shaking off the excess.
And dip into your batter.
From the batter, carefully get your fish in the hot oil and fry for 5-7 minutes per side or until golden brown. I recommend doing two or three chunks of fish at once.
Place the finished pieces on on a cooling rack over a backing dish lined with paper towels to drain.
Serve with your chips and tartar sauce ASAP!
Mangia!
