Perfect Fish & Chips

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Fish & Chips is one of my favorite dishes. The last go around of battering and frying just was about perfect.  Now I have a philosophy when it comes to making this dinner:  1. always have a green salad with it to balance out all that fired-ness  2. only pick one item to make from scratch, I usually go for doing the fish myself and finding some yummy frozen chips to bake up.

RECIPE: SAGE BEER BATTERED FISH

Serves 4

4 med-large Tilapia fillets cut into 4 strips each

Flour 2 cups

1 pint of beer — I prefer a brown ale or stout

1 egg

1 TBSP chopped sage

1 Tsp pepper

1/2 Tsp chopped tyhme

1/4 cup vegetable oil

 

*First make your batter. In a medium size bowl whisk together 1 1/2 cups flour with sage, thyme and pepper. Beat egg into flour mixture, gradually add in beer till a thick batter forms, almost as thick as pancake batter.

*Dust Tilapia strips in remaining flour. Add Tilapia to beer bater coating heavily.  I often leave the strips in the batter till I need them.

*Heat oil in a large skillet over med-high heat. Once heated add in Tilapia from batter. The key to frying perfectly, don’t get your oil too hot, once heated lower temp to low-med-low and don’t over crowd the fish in the pan.

*Cook Tilapia till fish is heated thru and batter has become a golden brown color, roughly fry each piece for 10-15 minutes depending on size of fish.

*Serve with Malt Vinegar and tartar sauce!

 

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London Pride

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Guess what? We went to London (again)! You know that means– John and I had to have our standard veggie fish and chips with mushy peas at The Anchor. This pub is “our” pub when we’re in Londontown and this trip we decided to be week long Londoners who live Southbank (making The Anchor our legitimate pub).

I always sample the local ale and this time London Pride was on tap. It lived up to it’s name. Man I love pints!

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It was also hard apple cider season. the weather was in the lower 60’s temperature wise so it kind of made sense for June. I tried Rosie’s Pig. It actually tasted like lemonade…which might be why the bartender was hesitant to just let me order it. But I’m a high adventurer!

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“Yeah, but how were the veggie fish and chips?” you ask…

They were was so good…

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(warm, barely melted insides…perfect)

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…and then so gone!

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Diamond Jubilee Dining Week Continues: UN-fish and chips and leftover pie

un-fish and chips- Southbank London

 

John with his veggie fish and chips in London. We were there on his birthday last year.

 

For our homemade un-fish and chips, I choose to coat the slow melt cheese with egg, crushed Ritz crackers and a little flour. Yeah, I know it’s not deep-fried, but with melted butter in the pan that helped make up the difference.

I tried to make mushy peas again, but learned a hard lesson– don’t take a walk around the block and leave mushy peas simmering away with too little water in the pan. We had to quickly substitute non-mushy peas (they were fresh English peas though).

I also oven baked my chips– I know how “un” can you get, but it was a week night, what can I say.

The next night we had leftover Will and Kate Beer and Barley Mushroom pie with boiled potatoes and corn. It freezes and reheats so well.

Another Great Britain Jamie Oliver (Stephy tweaked veggie) recipe. Check out the original blog post for the how-tos!

https://heartyeaters.wordpress.com/2012/03/11/sunday-night-dinner-lets-eat-british-all-month-will-and-kate-beer-and-barley-pie/

One more meal to go and the celebrations eating ends– parting is such sweet sorrow.

Even Paul thinks so.