Fish and No Chips!
Oct 31st, 2007 | By Peter Minakis | Category: Fish, Frying, Ultimate French Fries
I’ve told you all that Toronto boasts of being quite multi-ethnic. I can dine at practically any type of restaurant I want and with some darting around the city, buy the most outlandish, obscure, foreign food item out there.
Conversely, it is getting harder and harder to find more traditional foods on a menu or at the market. One such instance is fish and chips. With Toronto’s WASP dominance waning in the 80’s, a good fish and chip store is ever harder to find. When I was growing up, I could have walked to at least 3 fish shops. Now…the nearest one is a 10 minute drive.
I’ve also tried making my own fish and chips at home with varying success and the main sticking point was of course, finding the right batter. My frustrations led me to use a “just add water” batter that I bought at a bulk food store. The result was very good but I wanted a “go to” recipe that I could make at home.
I recently caught an episode of The Main of Food Network Canada. It’s hosted by Anthony Sedlak and he was the latest winner of Canada’s Next Top Chef. He’s got good credentials, the show is instructional and he’s able to show some new things to viewers.
I was impressed with his Beer-Battered Cod and Chips episode. Last night I tried his batter out with some John Dory fillets I had and I also tried out his tarter sauce.
The end results were wonderful on both counts BUT….someone at Food Network Canada should re-check the ingredient amounts. The beer batter needed way more flower and his tarter sauce only had 1 egg yolk, no mayo!
Before I get on with the ingredients, let me explain my title “Fish and No Chips”. You see, being in a Greek household, we usually sneak in a Greek twist to the meal and last night’s accompaniment was Gigantes sto Fourno (Greek Baked Beans). You’ll have to drop by my blog tomorrow for that recipe but in the meantime, click here to read about My Ultimate Greek French Fries.
Beer-Battered Fish
4 X 4oz. fish fillets (cod, haddock, halibut, john dory)
1 tsp. of active dry yeast
3 Tbsp. of warm (body temperature water)
1 bottle of cold beer
2 1/4 cups of flower (approx. as the batter should be as thick as pancake batter)
1 Tbsp. salt
pepper to taste
1/4 flour for dredging
1 liter vegetable oil for frying the fish
Tarter Sauce
1/3 cup mayonnaise
1 tsp Dijon mustard
300 ml vegetable oil
1 shallot, finely minced (or 1/4 cup red onion)
2 Tbsp. minced cornichons
2 Tbsps chopped chive 2
Tbsps chopped parsley
2 Tbsps capers, drained and finely chopped
lemon juice to taste
pepper to taste (salty enough from the capers)
Mix all of the above sauce ingredients in a bowl and cover and refrigerate until dinner is ready to be served.
Fish Directions
- To prepare the beer batter, combine yeast and warm water in a medium bowl. Let stand about a minute at room temperature; yeast should begin to foam slightly.
- Add the beer and stir in sifted flour. Mix should resemble pancake batter consistency; adjust with additional flour or water if necessary.
- To prepare fish slice fillets into approximately 12 x 2oz portions. (Each piece should resemble a chicken finger).
- Dust the fillets with the remaining flour and season lightly with salt and pepper.
- Dip one at a time into batter and fry, in small batches, in 360F oil until gloden. Remove fillets with a slotted spoon and drain on paper towels. Season with sea salt.
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Hi, Peter, Your cod looks awesome and your comments brought back memories when I used to live in London and actually because my brother had a fish and chips shop, we ate a lot of that. Unfortunately in Greece there isn’t even one fish and chips shop so I only eat the traditional bakaliaro. I also do a similar batter but I do not use dry yeast. I use beer and an egg white whipped. I accompany mine with a walnut skordalia.
Ivy, I made Skordalia as well. I make mine using pine nuts but walnutss sound tasty too!
I love fish and have been meaning to make this kind of fish and chips (chips for me, please) forever!
It looks delicious, Peter!
I watched that episode of The Main 2x – Anthony is great (our very own Jamie Oliver!) – and actually thought to myself that you should tackle a fish and chips recipe. How hilarious that you did so based on the same episode!
T_J
Being British my mom & dad would drive 100 miles for excellent fish and chips. Here we have at least 3 really excellent fish & chip shops with the latest being right at the fishmongers. Talk about fresh!!!!!I have definitely book marked this recipe!!!
As somewhat of an expert when it comes to fish & chips, I’d say you’re on the ball with those fish fritters. They look beautifully done.
K
K, I was inspired when I visited a little fish shop in the east end!
Oh my gosh, if I could make fish that looked that good (and I’m sure taste fantastic), I would be in heaven. Wow!
As I began reading your post I was hoping you would use beer batter..then you did
Great looking fish! It looks perfectly crispy and golden brown.
Dear Peter: Have I mentioned that I want to eat at your house? I do. I want to eat at your house.
Ferdzy, you’re too kind. Just watch for the sign on the 401 “Eat at Pete’s”!