Fish and Chips (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
6 to 8 cups peanut oil, for frying |
1 cup all-purpose flour |
1 teaspoon baking powder |
8 ounces amber beer |
2 eggs |
2 teaspoons salt |
2 teaspoons pepper |
1 cup rice flour |
2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips |
lemon slices or pepper vinegar |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons |
2 quarts peanut oil |
salt and freshly ground black pepper |
Directions:
1. 2 teaspoons Essence, recipe follows
2. Perfect Fries, recipe follows
3. Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
4. In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
5. Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.
6. Serve the fish and chips with slices of lemon or pepper vinegar.
7. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
8. Combine all ingredients thoroughly.
9. Yield: 2/3 cup
10. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
11. Published by William Morrow, 1993.
12. Perfect French Fries:
13. Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
14. In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
15. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
16. When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
17. Yield: 4 servings
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