Post by chief_cook2 on Jan 13, 2004 18:28:29 GMT -6
> 2 pounds Idaho potatoes, peeled and cut into 1/2-inch thick slices
> 1 3/4 cups all-purpose flour
> 1 cup ale or beer
> 1 large egg, lightly beaten
> 2 tablespoons milk
> 2 tablespoons Essence, plus 2 teaspoons, plus more for dusting, recipe
follows
> 1/2 teaspoon baking powder
> 1/4 teaspoon salt
> 2 pounds cod or pollack fillets, cut into 4-ounce pieces
> 6 cups vegetable oil
> Malt vinegar, accompaniment
>
> Heat the oil in a deep fat fryer or large, heavy pot to 350 degrees F.
> Preheat the oven to 225 degrees F.
>
> Fry the potatoes in the oil until golden brown, turning to cook evenly, 4
to
> 5 minutes. Remove and drain on paper towels. Season with Essence, to
taste,
> and transfer to a baking sheet. Place in the oven to keep warm until ready
> to serve. In a bowl, combine 1 cup of the flour, the ale, egg, milk, 1
> tablespoon Essence, baking powder, and 1/4 teaspoon salt. Whisk to make a
> smooth batter the consistency of cream, adding more ale, as needed, to
thin.
> (Use the batter as soon as possible after making.) Place the remaining 3/4
> cup flour and 2 teaspoons Essence in a shallow dish.
>
> Season the fish with the remaining tablespoon of Essence. Dip the fillets
> first into flour to lightly coat, then into the batter, and back into the
> flour, shaking to remove any excess. Fry in the oil for until crisp and
> golden brown, turning, 4 to 5 minutes. Remove and drain on paper towels.
> Season lightly with salt. Serve immediately with the fried potatoes and
malt
> vinegar.