Monday, November 17, 2008
You can probably tell I've been watching episodes of Tyler Florence's food network show lately... as I was watching this episode my mouth was watering. This meal is not exactly great for the ol' saddlebags, but definitely delicious!
(Recipe adapted from Tyler Florence)
Ingredients for the fish:
Canola oil, for deep frying
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod fillets cut in 1/2 on an angle
1/2 cup rice flour, for dredging
2 tbsp cornmeal
Heat 3 inches of the oil in a deep fryer to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt.
Ingredients for Hush Puppies:
1 cup yellow cornmeal
¾ cup self-rising flour
1 teaspoon Sea Salt
½ teaspoon sugar
½ teaspoon cayenne
½ cup onion 1 bunch chives, finely chopped
1 egg, whisked
1/4 cup shredded Sharp Cheddar cheese
1 cup buttermilk Directions:
Preheat deep fryer to 375 degrees F. Mix all of the ingredients together and form into little balls. Fry until golden brown and crunchy.
Ingredients for cole slaw:
1 bag Cole slaw greens
¼ cup finely diced onions
1/3 cup sugar 1 teaspoon salt
½ teaspoon pepper¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tablespoons cider vinegar
2 tbsp. poppy seeds
Juice of 1 lemon
Mix all of the wet ingredients in a large mixing bowl along with the salt and pepper. Whisk until nice and creamy. Next add onions and the bag of greens and combine with the dressing. Add the poppy seeds and incorporate well. Cover with plastic wrap and refrigerate for 4 hours. I personally think it taste better the next day but that’s just me.
For the tartar sauce mix 1/2 cup mayo and 2 tbsp. dill relish. And for the cocktail sauce mix 1/2 ketchup, 1 tsp. horseradish and 2 tsp. lemon juice.
Phew! That sure was a lot of cooking!
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