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    Main Dish: Fish & Chips


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    1 lb fresh cod
    salt and pepper
    1 c milk
    4 c cooking oil
    1 egg
    Tartar sauce
    1 c flour
    3 medium potatoes

    Recipe



    Beat the egg into the milk in a medium mixing bowl. Cut the fish into serving size slices and put in the bowl. Allow to stand 10 minutes.

    Slice the potatoes lengthwise into small French fry sized strips, leaving the skin intact.
    Heat the oil in a large kettle or electric frying pan, to a temperature of 375 degrees F.
    Shake the fish in the flour, salt and pepper in nested paper lunch bags. Shake off the excess flour in a colander. Drop the fish a few at a time into the hot fat and cook until golden brown. Remove fish and drain on paper towels and keep warm.

    When all fish have been cooked, reheat the oil to at least 375 degrees and add a handful of potatoes to it. Cook the potatoes at medium high heat so they don't become soggy or greasy. Cook until light brown. Drain on paper towels.

    Serve the fish and chips with malt vinegar and tartar sauce.

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    Homemade Tartar Sauce

    1 egg, hard-boiled
    1/2 cup mayonnaise
    1 tomato
    1/4 cup white wine
    1 green onion, chopped
    1 sweet pickle, chopped or 1 Tb relish
    1 Tb capers, chopped (optional)
    Chop up the tomato and add the white wine. Boil down to less than half of original volume. Add to the mayonnaise. Add the chopped green onion, pickle or relish and optional capers. Force the hard boiled egg through a fine sieve over the sauce and mix together.

 

 

 

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