BISCo. Fish & Chips
2lbs of Codfish (hake, pollock, haddock or scrod are great too)
2 cups of flour
½ cup of corn flour
1 teaspoon of baking powder
1 bottle of beer* (darker beer will produce a darker batter)
1 teaspoon of Old Bay
Dash of salt and pepper
A dash of paprika
Oil for frying
Serves Four
Ask your fish monger to clean and filet the cod. Make your batter first. In a bowl add the flour, corn flour, baking powder, Old Bay and paprika. Stir this mixture and then start to whisk in the beer. Do this a little at a time until you reach a consistency a little thinner than that of a pancake batter. Refrigerate the batter for about 20 minutes. Cut the cod into a size you like and take a bowl of flour for dredging. When the batter is cool, heat your oil in a deep pot to 375 degrees. (Use a candy thermometer to check accurate heat) Make sure the pot is deep and will not overflow!!! Dredge the fish in flour and then into the batter. If the batter is too thick, add a touch of beer and whisk again. Slowly add the battered fish and let it cook for about three or four minutes.
Serve with tartar sauce (see below), malt vinegar and a cold pint.
“Chips” is the English term for fried potatoes. They are usually a larger cut than the traditional French Fry. For this recipe, we will substitute French Fries for Chips. Go to your local super market. Then go to isle seven (frozen foods). Buy a bag of pre-cut French Fries. Take them home and turn the bag over. Follow directions on back side of the bag. If you screw this up, do not tell anyone, just try again.
BISCo. Tartar Sauce:
1 cup mayo
4 teaspoon chopped chives
1 teaspoon shopped capers
2 teaspoon tarragon
1 tablespoon parsley
1 teaspoon finely diced shallot
1 tsp lemon juice
4 teaspoon diced cornichons
salt
pepper
dash of milk
Combine all the ingredients except milk and stir together. If the consistency is too thick, you can splash it with milk to thin it out.
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