Me: Roast beef and Yorkshire pudding?
Me: Bangers and Mash?
Me: Really? I thought you'd really go for Bangers and Mash?
Tony: No, I'm not in the mood for bangers today.
Me: Okay, maybe you're hungry for breakfast. How about crumpets?
Me: What about The Full Monty?
Tony: I don't even know what you're saying to me right now.
Me: How about dessert? Maybe an Eton Mess?
Tony: Why would I want to eat anything that's called a mess?
Me: Okay, I'm totally giving up. What about Fish and Chips?
Tony: Oh yeah. Yeah, let's definitely do fish and chips.
Fish & Chips
Adapted from Jamie Oliver via Food Network
For the chips:
3 3/4 pints (2 liters) vegetable oil (I used canola oil)
2 pounds floury potatoes, like russets, peeled and cut into large chips
For the Batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300F. Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain. Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350F. Pat the fish off completely and make sure it's dry before dipping in the batter. (This way you are sure the batter sticks to the fish). Dip the fish in the batter and fry for a few minutes with the chips until golden brown. Drain on kitchen paper and serve.
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