| Fish
and Chips - Beer-Battered Pacific Cod* with Straw Potatoes
By Tony Baker - Montrio
Bistro, Monterey, CA (831) 648-8880
Serves 4
Ingredients for the beer
batter:
2 C all-purpose flour
4 large eggs
1 t dry yeast
1ñ1/2 C dark beer
1 t garlic powder
1 t fresh black pepper
Procedure:
Begin with a stand mixer with the whisk attachment. Add
eggs and mix lightly. Add all of the flour, yeast, garlic
powder and pepper and mix until a smooth thick paste forms.
Gradually add the beer until a pourable consistency is
attained. Strain into a bowl, cover and leave in a warm
place for about 45 minutes. The yeast will start to work
and will rise up into a light, airy batter.
Ingredients
for the fish:
2 lb. Pacific cod (also sold as
Alaskan cod)
Procedure:
Portion the fillets into approximately 4-7-ounce portions.
Be sure to remove any bones.
Ingredients
for the potatoes:
4 large potatoes
Procedure:
Peel and wash the potatoes. Cut into long thin strips,
either by hand or using a mandoline. Wash, drain and dry
with a cloth.
Ingredients
for frying:
Canola oil
Flour
Salt and pepper
Procedures:
Use a large, thick-bottomed pan, a thermometer, plenty
of paper towels and a slotted spoon.
Fill
the pan no more than halfway with oil. Heat oil to 350∞
F. Do not use a lid. Do not overload the pan. Only cook
one layer of food at a time; it should be able to float
freely around in the oil.
Toss
the fish in a little flour seasoned with salt and pepper,
then immediately dip in batter. Fry for approximately
4 minutes on each side or until fillets are a rich golden
brown. If the pieces are small, reduce cooking time.
Fry
potatoes in 350∞ F oil. Season with kosher salt.
To
Serve:
Serve the fish and chips immediately after frying.
*Seafood
Watch: recommends Pacific cod caught in pots
or traps, jig-caught or bottom long line-caught in the
U.S. (bottom long line-caught cod is a product that also
carries the Marine Stewardship Council's blue eco-label
for sustainably-caught seafood).
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