Text 17103, 78 rader
Skriven 2011-10-27 07:32:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Awsomeness
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> being as you are up there in polar bear and seal blubber land
 DD> and have to re-invent the wheel (as it were) to get tasty grub

 JW> Hey, we have real grocery stores up here, not just trading posts! [g]

You mean it's not as depicted in W. C. Field's "Fatal Glass of Beer"?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: English-style Batter-Fried Fish w/Fried Potato Wedges *
 Categories: Seafood, Potatoes, Breads, Beer
      Yield: 4 servings

   1 1/4 c  Flour
       1 ts  Salt
   1 1/4 c  Beer; Molson Canadian
       1 lg Egg yolk
       1 tb Oil
       4    Baking potatoes; peeled, in
            - 1/2" slices, soaked in
            - cold water
            Oil; for deep frying
       2 lb Firm white fish; in serving
            - size pieces
            Salt & pepper
       1    Egg white; beaten until it
            - forms stiff peaks
       1 c  Flour

  * Fish & Chips

  Sift the 1 1/4 cups flour and 1 teaspoon salt together
  into a large bowl. Make a well in the center and add the
  beer, egg yolk and 1 tablespoon oil. Beat well with a
  whisk until smooth, and then set aside to rest for about
  30 minutes.

  Preheat oven to 200øF/95øC and heat oil in a fryer or deep
  pot to 375øF/190øC. Drain the potatoes and pat dry. Add
  potatoes to the hot oil in batches, dropping in one at a
  time to keep them from sticking together. Fry until well
  browned, then drain and transfer to a paper towel-lined
  pan in the oven to keep them warm. Let the oil return to
  the proper temperature between batches.

  Season the fish filets with salt and pepper. Gently fold
  the whipped egg whites into the prepared batter with a
  spatula. Place the 1 cup flour into a large bowl. Dip the
  fillets into the flour, coating them on all sides and
  shaking off the excess. Set aside on a plate or platter.

  Working in batches, dip the floured fish filets into the
  batter and then gently drop into the hot oil. Fry until
  browned on all sides. Remove from the oil and hold in the
  preheated oven while you fry the remaining filets.

  Serve the fish and chips on tabloid newspapers with malt
  vinegar, tartar sauce, a sprinkling of salt and a nice
  English or Canadian ale.

  Variations: Cod, sole and hake are the fish most commonly
  used to make fish and chips, but any firm, white-fleshed
  fish will do.

  This beer batter is especially tasty, but you can use your
  own favorite batter recipe.

  From: http://www.whats4eats.com

  Uncle Dirty Dave's Archives

MMMMM

... Under every stone lurks a politician - Aristophanes (450 BC - 388 BC)
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