Text 30879, 142 rader
Skriven 2015-09-14 06:52:19 av Dave Drum (1:18/200.0)
  Kommentar till text 30867 av JIM WELLER (1:123/140)
Ärende: Re: fishy
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I'm not much of a fan of salmon.

 JW> I am. My favourites of that tribe, in descending order, would be
 JW> char, sockeye, all the other salmon, lake trout, and then dog (chum)
 JW> salmon. But I eat lake trout the most given its availability,
 JW> freshness and price here.

My favourite of that family is the rainbow trout - which is not oily, has light
pink flesh, and a delicate flavour.

 JW> I haven't had Atlantic salmon in over 40 years since I was last in
 JW> Maritime Canada as I don't buy farmed salmon and wild caught is both
 JW> expensive and red listed.

 DD> pollock [...]  battered and called walleye)

 JW> Somebody should be up on fraud charges! And can't the customers tell
 JW> the difference? And who would want to batter beautiful walleye?

 DD> I am amazed when I order "walleye" and actually get walleye - or even
 DD> something from the perch family. The texture and the skin pattern of
 DD> the McCoy is fairly distinctive.

 JW> We have had instances where Eastern European Zander (pike-perch), a
 JW> close relative that tastes almost identical has been misrepresented
 JW> as walleye but pollock? They don't taste remotely alike!

The people around here have been sold pollock and Lake Michigan whiting as
walleye for so long that they would probably complain bitterly if served actual
walleye. And, truthfully, if real walleye was what was served at the Friday
AYCE "walleye" specials the species would soon be on the endangered or extinct
list.

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

      Title: Mobile Home Gourmet's Fish & Chips
 Categories: Seafood, Potatoes, Chilies, Herbs, Sauces
      Yield: 9 servings

      3    (to 4) russet potatoes; 1 lb
           - each
      2 qt (1.9 liters) oil for frying
  1 1/2 c  (7 1/2 oz/213g) all-purpose
           - flour
    1/2 c  (2.2 oz/62g) cornstarch
      2 ts Salt; more for garnish
    1/2 ts Cayenne pepper
    1/2 ts Paprika
    1/4 ts Fresh ground black pepper
      1 ts Baking powder
  1 1/2 lb (680g) boneless firm white
           - fish, pollock, haddock,
           - hake, etc.
  1 1/2 c  (355ml) beer; chilled
           - (avoid dark beers/stout)

MMMMM-----------------------TARTAR SAUCE----------------------------
  1 1/2 c  (355ml/300g) mayonnaise
      3 tb Dill pickle relish
      2 tb Lemon juice
           Salt
      1 ts Dijon mustard (opt)

  Peel the potatoes and trim to remove some of the rounded sides.
  (They don't need to be completely squared off like bricks.) Cut
  lengthwise into sticks about 1/2 inch (13mm) thick. If you like
  thinner, crisper fries, they can be cut smaller, but be aware that
  thinner fries break easily. Arrange in a microwave-safe bowl and
  pour about 1/4 cup (60ml) oil over the potatoes. Toss gently to coat
  evenly and cover with plastic. Microwave on high for 3 to 4 minutes,
  then toss again, and microwave for an additional 3 to 4 minutes. The
  fries should be a little limp but offer some resistance when pierced
  with a knife. Transfer to a colander in the sink and rinse well with
  cold water. Arrange on several layers of paper towels. Pat dry and
  set aside.

  Combine the flour, cornstarch, 2 teaspoons of salt, cayenne,
  paprika, and pepper in a large bowl. Whisk together. Transfer 3/4
  cup (about 100g) of the mixture to a rimmed baking sheet. Set aside.
 
  Add the baking powder to the flour mixture remaining in the bowl and
  whisk thoroughly to combine.

  In a large pot, heat 2 quarts (1.9 l) oil to 350oF/175oC. While the
  oil is heating, line a baking sheet with several layers of paper
  towels. Carefully add the potatoes to the hot oil, in batches if
  necessary, and cook 6 to 8 minutes, stirring often, until slightly
  browned around the edges. Adjust the heat up or down as necessary to
  maintain the oil temperature. Using a slotted spoon or wire mesh
  strainer, transfer the fries to the lined baking sheet. Set aside.
  
  Increase oil temperature to 375oF/190oC. Line another baking sheet
  or platter with paper towels. Thoroughly dry the fish with paper
  towels and cut into serving-sized pieces. Dredge them in the flour
  mixture on the baking sheet. Shake off excess and arrange the fish
  on a wire rack.

  Add about 1 1/4 cups (300ml) cold beer to the flour mixture in the
  bowl and combine with a spoon. Add additional beer, a little at a
  time, until the batter has a wet, runny consistency. When the fish
  is dipped in the batter, it should have a modest coating without
  being overly thick.

  Dip each piece of fish in the batter, coating evenly, and then
  return to the baking sheet with the flour. Roll each piece of fish
  in the flour to coat.

  Carefully transfer the fish, 2 or 3 pieces at a time, to the hot
  oil. You can use tongs or a wire strainer to protect your hands.
  Don't drop the fish into the oil, as any splashed oil could burn
  your skin. Carefully lower each piece into the oil gently. Watch the
  temperature closely, adjusting the flame beneath the pan up or down
  as needed to maintain the heat.

  Cook the fish 7 to 8 minutes, turning occasionally, until thoroughly
  cooked and the coating is crisp and golden. Use tongs or a wire
  strainer to transfer the cooked fish to the baking sheet or platter
  lined with paper towels and allow to drain. Salt while still oily.
 
  While the fish is cooking, combine the tartar sauce ingredients and
  divide among small bowls for dipping.
 
  Return the fries to the hot oil and fry 3 to 5 minutes until golden
  and crisp. Transfer to a baking sheet lined with paper towels, salt
  to taste, and serve with the fried fish and the tartar sauce on the
  side.

  By Dennis W. Viau

  Serves 8 to 10.

  Recipe from: http://white-trash-cooking.com

  Uncle Dirty Dave's Archives

MMMMM

... But at some point, it will be time to return to the restaurant.
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