Back To The Table with Chef Bud: Cod Fish and Chips
- 1 ½ lb cod fillets
- 1 lb russet potatoes, I like to cut them in rounds
- 1 C flour
- 1 tspn baking powder
- 1 tspn kosher salt
- 1 tspn McCormick pepper supreme
- 1 C milk
- 1 egg
- 1 qt canola oil
Slice potatoes in 1/8 inch thick circles, place in a medium-sized bowl of cold water.
In a bowl mix the flour, baking powder, kosher salt and Pepper supreme.
Stir in the milk and egg, stir until the mixture is smooth. Let it stand for 20 minutes.
Preheat the oil in a large pan to 350 degrees
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the cod in the batter, piece by piece place them in the hot oil. Fry until the cod is golden brown. Try to maintain 350 degrees throughout the frying process.
Drop the potatoes back in the oil for 1 to 2 minutes for added crispiness.
Serve your Cod and Chips with some malt vinegar or tartar sauce in newspaper! Great lent meal, or if you are just feeling like a Brit and want to enjoy some Fish and Chips! Either way, this simple batter will give you a great tasting cod, for your families table or gather your friends “Back to the Table”. Enjoy!
Rich's St. Patrick's Day Iced Coffee
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