Neah Bay Fish and Chips

Some of you asked for the recipe of the fish and chips we did up at Neah Bay.  Here goes.

The Fish and Chips recipe is an adaptation of ChuckE's from NCKA that has become standard fare at events down there.

1.  Cut the fish up and dry with a paper towel.
2.  Dip into a tempura batter.  I like to make it a bit on the runny side.  Another way to do this is to dip the fish in flour and then into scrambled egg which is the way I usually do it.
3.  Put the tempura'd fish into a bag of Panko Crumbs (available at your local Asian food store) and shake.
4.  Deep fry at 350 degrees.  A thermometer helps.  Don't put too many pieces of fish in at one time as it will lower the temp too much.
5.  Season with salt.  Other seasons that go well are garlic salt or dill or a combination thereof.

The chips part is your standard double fry method.

1.  Cut up the potatoes.
2.  Fry for 3-4 minutes at 300-325 degrees.  You may have to do this in batches to keep the oil temp from lowering too much.
3.  Remove from oil and raise temp to 375.
4.  Fry again for 3-4 minutes or until it reaches the desired "doneness".  Again, you may want to do this in batches.

I did love that fish, very tastey. But as we all know we all have our own little recipes so here is my style.

  WINE BATTER;
1 1/4 cup flour
1/8 tsp baking soda
salt & pepper
1 egg
3/4 - 1 cup dry white wine

Mix all ingredients together to the thickness that you like. If just doing the batter make it like pancake batter, if breadin is to be added make it a little thinner.
using well portioned pieces of fish (the same size and not to big) dry them well and dredge them in flour, then in the batter then in to seasoned bread crumbs, (I like to make my own bread crumbs but krustez makes a good seasoned breading)
I set my fryer at 320* because the seasoned bread tends to get too dark if it is to hot. I have a nice deep fryer with temp control and basket and timer. When at home I would highly recomend it, mine is a Europro, cost about $60 at target or bedbath and beyond. Fry to a nice golden brown. Salt if you like or what ever sauce twists your nipples.

I like french frys, thats peeled and rinsed. Dry them well and cook in small batchs. A trick that I like to do is prep the spuds first and then put them in the freezer for a short  time pull them out and dust  with a starch, flour mix this will help make them crispy. Salt right out of the fryer, and enjoy.

Ahhh ... you reminded me about the potatoes.  Soak in cold water for about 30 minutes then pat dry before adding to the fryer.

-Allen

We fried up fish with the Panko recipe at Pac City this last weekend.  It turned out great as always.  Got alot of questions about the recipe, so I'm bumping this to the top.

-Allen