Gone Fishin'

If you are from New York City you have probably noticed the folks who fish along the East and Hudson Rivers. Part of me loves to see these guys out there pursuing their passion and taking in an afternoon of fresh air. They aren't letting the fact that there is a highway whizzing by get to them, nor are they bemoaning the fact that they aren't casting off from a picturesque beach. Simply put, they are in it for the catch.

There is another part of me, the fish eating/cooking enthusiast who is a tad grossed out by this. I worry what is in that water and therefore the fish which these folks might be consuming. Maybe they are just out there to catch bait for an upcoming trip? What's that? I am naive, you said? Yes, probably so; but it helps me sleep at night to think that they are not actually eating these fish.

Take a look at this fella and his big catch. It looks like a normal, healthy fish but I'll betcha it glows in the dark.

Image: Gothamist

Maybe I should cast off and see what comes up...could be a three-eyed fish, Jimmy Hoffa, or a tire. God, I love NY.

Cheers!
Craig

Royal Wedding

BISCo. is off to England for the wedding of D & S. How about some BISCo. fish & chips to whet the appetite?



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.