Email to Cat      

Pike Place Fish and Chips

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Throughout the Pacific Northwest, in all types of eateries, fresh fish takes center stage, and nowhere is this more obvious than in the many seafood shacks that offer a local specialty: deep-fried, beer-battered fish with a side of 'chips,' in the British tradition. Just about every type of local catch�particularly halibut, but also Pacific cod, salmon, prawns, and crab�is fair game for the fryer. Using cake flour instead of all-purpose flour produces a lighter, more delicate crust. Enjoy this version (named for the famous fish market) Seattle-style, with a cup of coleslaw and a frosty glass of microbrew beer."

List of Ingredients

◦ 2 large eggs
◦ 1 cup lager beer
◦ 1 � cups cake flour (not self-rising)
◦ 1 tablespoon coarse salt
◦ Neutral-tasting oil, such as safflower, for frying
◦ 8 pieces (each 3 to 5 ounces and 3 by 4 inches) skinless firm white fish, such as halibut or cod


Recipe

Whisk eggs in a small bowl, then gradually whisk in the beer. In another bowl, whisk together cake flour and salt; slowly whisk in egg mixture, just until the batter is thick and creamy (do not overmix; batter should be slightly lumpy like pancake batter). Cover and refrigerate at least 20 minutes or up to 2 hours.

Preheat oven to 200� F, and line a baking sheet with a double layer of paper towels. Pour 3 inches of oil into a heavy, large (6-quart) pot and heat over medium until a deep-fry thermometer registers 375� F.

Working in batches, dip fish in the batter to completely coat and allow excess to drip back into the bowl. Use tongs to carefully lower each fish piece into the hot oil; fry until the crust is deep golden brown, turning once or twice, about 7 minutes. Adjust the heat as needed so oil remains between 350� and 375� F (add more room-temperature oil, if necessary, to cool the oil quickly). Use a mesh spider or slotted spoon to transfer fish to prepared baking sheet to drain; season with salt and keep warm in the oven while frying remaining fish. After each batch is removed, remove any loose bits from oil so they don't burn and stick to fish, and return oil to the proper temperature before adding next batch. Serve fish warm.

Serves 4






❧ Chips:

◦ 3 Yukon Gold potatoes, cut into �-inch-thick rounds
◦ 4 cups neutral-tasting oil, such as safflower
◦ Coarse salt

Place potatoes in a large bowl and cover with cold water. Refrigerate 8 hours. Drain, rinse, and pat dry.

Preheat oven to 200� F. Heat oil in a large pot over medium until a deep-fry thermometer registers 310� F. Line two baking sheets with paper towels. Carefully add potatoes to oil in small batches. Cook 3 to 4 minutes, turning occasionally. (They will not color much.) Using a mesh spider or a slotted spoon, transfer fries to prepared baking sheets to drain. Let cool.

Increase heat so oil reaches 350� F. Fry potatoes again in small batches until golden brown, 3 to 4 minutes. Transfer chips to baking sheets (replace paper towels) and season with salt. Keep warm in the oven while frying remaining potatoes.

Serves 4