TenMile
Well-Known Member
Made this one last night for the family. 4 thumbs up. This is very easy -- a good Dad type meal -- minimal prep and cleanup, tastes different and they will think you are a hero.
Works equally well with Halibut or Salmon.
Chips:
4 Large Russert Potatos or Yams/Sweet Potatos work very very well (and are better for you)
Heat 3" Oil or Lard in an Iron Skillet (peanut oil is the best, but canola works too -- olive oil will add a distinct taste).
Cut potato into finger sized slices. Blanch in oil for 2 minutes until soft and floppy. Remove from oil and let cool on a paper towel.
Batter:
2 cups flour (regular or rice flour)
1 tablespoon baking powder
1 teaspoon salt (or more)
1 teaspoon of Cayenne (or more)
1 tablespoon of Paprika
1.5 cups of water (or Dark Beer)
2 large eggs
1/2 cup of cornstarch for dredging (don't mix this in) -- helps the batter stick to the fish.
Mix all batter ingredients together so batter is nice and thick.
Cut fish into serving sizes, dredge in cornstarch, and then thickly cover with batter (or thin, depending on your preference).
Place fish chunks into oil -- cook on one side until golden brown and then flip. Cook on other side until golden brown. Remove from skillet and let oil soak on paper towel.
Take chips and place them back in the oil (if you have left over batter, and are cooking yams, you can coat them with the remaining batter). Cook the chips in the oil until they are golden brown to your liking. Remove and let stand on paper towel to soak up some of the oil. Season with salt to taste. Enjoy.
Works equally well with Halibut or Salmon.
Chips:
4 Large Russert Potatos or Yams/Sweet Potatos work very very well (and are better for you)
Heat 3" Oil or Lard in an Iron Skillet (peanut oil is the best, but canola works too -- olive oil will add a distinct taste).
Cut potato into finger sized slices. Blanch in oil for 2 minutes until soft and floppy. Remove from oil and let cool on a paper towel.
Batter:
2 cups flour (regular or rice flour)
1 tablespoon baking powder
1 teaspoon salt (or more)
1 teaspoon of Cayenne (or more)
1 tablespoon of Paprika
1.5 cups of water (or Dark Beer)
2 large eggs
1/2 cup of cornstarch for dredging (don't mix this in) -- helps the batter stick to the fish.
Mix all batter ingredients together so batter is nice and thick.
Cut fish into serving sizes, dredge in cornstarch, and then thickly cover with batter (or thin, depending on your preference).
Place fish chunks into oil -- cook on one side until golden brown and then flip. Cook on other side until golden brown. Remove from skillet and let oil soak on paper towel.
Take chips and place them back in the oil (if you have left over batter, and are cooking yams, you can coat them with the remaining batter). Cook the chips in the oil until they are golden brown to your liking. Remove and let stand on paper towel to soak up some of the oil. Season with salt to taste. Enjoy.
