Last night was 60′s/Britpop night for the remaining 5 contestants on American Idol so I decided to cook up a hodgepodge of traditional pub grub (think Bangers and Mash and Shepards Pie), for Lyndsey Parker’s Reality Rocks blog. I’m keeping the English theme going for tonight’s recipe with a take on (in my opinion) the most popular dish to come from across the pond.
One of the fondest memories of my trip to England when I was a kid was sitting on a park bench with a grease soaked newspaper, filled with crispy cod and beautifully fried chips (french fries to us here in the states). That moment I now blame for my obsession with deep fried potatoes, flaky white fish and tangy fried fish dips – i.e. tartar sauce, malt vinegar and of course, cocktail sauce.
So tonight, I’m busting out the Canola Oil and filling up the dutch oven. Time to fry some sh**!!
Check out tonight’s recipe on Yahoo! Music’s Reality Rocks HERE!
- 1/4 head red cabbage (around 1 cup), thinly sliced
- 1/4 head green cabbage (around 1 cup), thinly sliced
- 1/4 cup cilantro, chopped
- 1 mini red bell pepper, thinly sliced
- 1 mini yellow bell pepper, thinly sliced
- 1 mini orange bell pepper, thinly sliced
- 1 avocado, sliced
- 1 tsp kosher salt and pepper
- Zest of 1 lemon
- Juice of 1 lemon
- 2.5 tbsp extra virgin olive oil
- pinch of sugar
Fish and Fries
- 1 12oz can shiner bock
- 2 cups flour
- 1 tbsp old bay seasoning
- canola oil for frying
- 2 russet potatoes, cut into steak fries
- 1 pd cod, cut into 1/2 inch chunks
- kosher salt and pepper
- cocktail sauce for dipping
Preheat oven to 225 degrees.
Soak the cut potatoes in a large bowl of cold water.
To make the slaw combine the red cabbage and the next 8 ingredients, through the lemon zest, in a large bowl.
In a small bowl whisk together the lemon juice, olive oil and dash of sugar. Season with a dash of salt and pepper.
Pour over the slaw mixture and mix until well combined.
Taste and adjust seasoning accordingly. Keep in the refrigerator until ready to serve.
In a large bowl whisk the shiner bock, 1.5 cups of the flour and the old bay until smooth.
The batter shouldn’t be too runny, but make sure it’s not too heavy for the fish.
Chill in the fridge until ready to use.
Fill a large dutch oven with the canola oil around 2 inches from the bottom (roughly 3 cups). Using a candy thermometer heat the oil to 375 degrees. Drain the potatoes and make sure to thoroughly dry them. Fry the potatoes in badges.
Fry until golden brown.
Remove from the oil and place on a cooking sheet lined with paper towels. Season with salt and pepper.
Keep warm in the oven.
Season the remaining 1/2 cup of flour with salt and pepper. Working in batches dip the fish in the beer batter, shaking off any access batter.
Dredge in the flour.
Drop in the hot oil (using a slotted scoop) and fry until golden brown.
Put the fish on a paper towel to drain access oil.
To serve make little cones out of parchment paper and place in highball glasses. Fill with the slaw, a few french fries and 4-5 nuggets of fish.
The perfect bite: a giant fork, some slaw, a piece of fish, and dip it into your favorite cocktail sauce!