It’s almost Easter!
I have a list a mile long for tons of awesome dishes. I am so excited to make my Apple Cider Soaked Ham with Pan Dripping Gravy. Bradley is going to make the Gourmet Slow Cooker Creamed Corn but he decided to do his own twist with bacon and jalapenos. I cannot wait to dig in!
My saint of a mother has a huge list of dishes she is making as well including lamb, cake, deviled eggs and coleslaw. Plus everyone brings appetizers, drinks and pies. I am kind of excited to see all the interesting things my family will be bringing. There is always such a wide variety of craft beers I feel as though I am at a deluxe beer tasting. I know for certain we are going to have beef stew this year, which is a new one, and I am looking forward to it.
My brain is on Easter dinner so much at the moment, I almost forgot about my fish and chips! So for at least two months I have been craving fish and chips. I don’t know why and I didn’t act on it since typically fish and chips is not the healthiest for you. Of course when I decided to do fish week, I definitely had to make some!
I used cod because, well honestly it was on sale. I do think pretty much any type of fish can be beer battered and fried and they would all taste amazing! Cod was a good choice though, the fish stayed together well and the light flavor went well with the earthy beer batter.
The beer batter is super easy and I added a good dose of old bay seasoning to add a kicked up spice to every bite. Of course the chips – or french fries – are so good as those thick steak fries. Instead of frying them as well, I figured I would save a few calories and bake them until they were golden brown. They are kind of addictive, you just want to keep dipping them and munching.
The vinaigrette. So I thought about doing a tartar sauce, but I was never a fan. Generally too thick and tasteless for me. Juliet likes ketchup on hers. I was at work chatting with a coworker and she mentioned that she hated tartar sauce so we started tossing around ideas. When she mentioned that she douses her fried fish in lemon juice, I had a light bulb go off. Lots of people use malt vinegar too, liking the vinegary taste with the mild fish. So I put the two together. Making a light vinaigrette with fresh lemon and parsley becomes an bright flavored dip when mixed with red wine vinegar.
Ok, it’s time for me to move the very large cat off my feet because they have completely fallen asleep. My tuxedo cat Liir (Wicked book series reference) is huge. Like 20 pounds huge. When I write, he likes to keep me company and since the laptop is on my lap… he is on my feet. And I can’t feel them.
- 4 large russet potatoes, sliced into wedges
- 1 tablespoon olive oil
- Salt & pepper
- 1 pound fresh cod
- 1 ¼ cup all purpose flour
- 1 ¼ cup beer
- 1 teaspoon old bay seasoning
- 1 egg yolk
- ½ teaspoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 lemon, juiced
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper, to taste
- Preheat the oven to 400 degrees. Toss the potato wedges in olive oil and salt and peeper. Lay out on a baking sheet and cook for 30 minutes or until brown and a fork can easily pierce the potato.
- In a large mixing bowl, whisk the flour, beer, old bay seasoning, egg yolk, and olive oil together. Let stand for 10 minutes.
- Heat a high sided saucepan with 4” of canola oil over medium high heat. Cut the cod into pieces about 2 inches by 5 inches. Pat dry with a paper towel. Coat each piece of cod in the batter, letting any excess drip off. Slowly place pieces into the hot oil a couple at a time, they should immediately start sizzling. Do not crowd the pot. Fry until golden brown about 8 minutes turning half way. Drain on paper towels.
- Whisk all ingredients for the vinaigrette together until blended. Serve on side of the fish and chips.