Dear log,
Made fish and chips tonight. Batter from scratch. It was delightful.
Re:Terrible Urges
jjohn on 2004-08-18T00:40:02
- Alton Brown is one hip dude. He's got a blog of sorts on his web site.
- I got the recipe from footv.com, but am way to lazy to find the URL again
- It is VERY EASY AND FAST to make the batter. If you've got a mixing bowl and one good arm, you can do it. You throw a cup of flour, a 1/4 cup of corn starch, 1/2 tablespoon of salt, 1/2 tablespoon of baking power, 1 tablespoon of lemon juice and 3/4 cup of beer into a bowl and mix. Let this mix set for 5-10 minutes and dredge fish in it. I used about 1 lb, of cod fillet and had to cut it into 3 6-8" pieces. For oil, I used canola. You should use med-high heat or, if you've got a cooking thermometer, heat to 350F-375F. Don't splash yourself while inserting the fish into the hot oil. YOW!
- The recipe calls for beer. I had very satisfactory results with Sam Adams Boston Ale. I would suggest a "light" beer, like a lager, Ale, Pilsner or even a wheat beer. An amber would probable work too.
I've never made *an* batter before and I could do it unassisted. Let's put it this way: the fish and chips I am are far more edible than the regrettable mexican rice and beans dish I made last week that I ruined with about 1 cup too much water.
Water-logged rice sucks.
Re:Terrible Urges
chaoticset on 2004-08-18T12:15:31
It sounds like you used Alton's recipe...long, long sigh. I remember how good those looked. Perhaps I shall have to convince my SO that frying is okay and pick up a large quantity of canola...Concerning oil burns, I managed to get myself a rather nasty one recently on both my forearm and mid-torso. It looked like I'd been too close to a shotgun going off until the burns healed.
Re:Terrible Urges
jdporter on 2004-08-18T19:49:05
But let's not forget that the best oil for deep frying is peanut oil. At least, if you ignore animal fats, which I do.Re:Terrible Urges
chaoticset on 2004-08-18T21:54:44
As long as there aren't any allergy issues, yes.
