Fish and Chips
Story
Recipe
Ingredients- 0.5 Cups Mayonnaise
- 1 Chopped pickle
- 2 Tablespoons Chopped onion
- 1 Clove Mashed garlic
- 1 Teaspoon Lemon juice
- 1 Dash paprika
- 2 Cups Yellow corn meal
- 1 Cup Flour
- 0.75 Teaspoons Salt
- 0.25 Teaspoons Baking soda
- 0.25 Teaspoons Baking powder
- 0.5 Teaspoons Sugar
- 0.5 Teaspoons Minced parsley
- 0.25 Cups Diced onion
- 1.5 Cups Buttermilk
- 1 Egg
- 8 Medium potatoes cut into fries
- 1.5 Cups Flour
- 0.5 Cups Cornstarch
- 2 Teaspoons Salt
- 0.5 Teaspoons Cayanne pepper
- 0.5 Teaspoons Paprika
- 1 Pinch pepper
- 1 Teaspoon Baking powder
- 12 Ounces Dark beer
- 1.5 Pounds Fish fillets
- 2 Quarts Vegetable oil
- 2 Tablespoons Cannoil
Directions Mix the first six ingredients in a small bowl. Refrigerate.
I a large bowl, mix the cornmeal, flour, salt, baking soda, baking powder and sugar. In another bowl mix the parsley, onion buttermilk, cannaoil and egg. Combine the dry ingredients with the wet ingredients to make a batter think enough to be scooped. Cook uses an ice cream scoop to make the hush puppies.
In a wide bowl, mix the flour, cornstarch, salt, cayenne pepper, paprika, pepper, baking powder and beer.
Heat the oil to 320 degrees. Blanch the potatoes in this oil until they soften a bit. Take them out of the oil and let them drain on a paper towel.
Turn the heat up until the oil is 375 degrees. Cook the hushpuppies until they float and are dark brown. Re-cook the fries until golden brown. Dredge the fish in flour, batter and back to the flour, and then fry them until they are nicely browned.
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