| Cuisine: English/Irish | Type: Main Course | Serves: 2 |
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Source:
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Food Network Guy Fieri |
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Attributes:
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Comments:
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Use the Belgium twice-fried potatoes recipe for the “chips” |
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Serving Suggestions:
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Ingredients:
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2 nice cod filets, cut in half lengthwise 1 cup A/P flour Kosher salt & fgbp (about 1.5 tsp. of each) 1 cup A/P flour 1 tbs. paprika 1 tbs. kosher salt 1 bottle of beer |
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Instructions:
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1. Do the first fry on the potatoes at 280°F or so. Remove from oil to drain. 2. While potatoes are cooking, make a flour dredge of flour, salt and pepper. And, a batter of flour, paprika, salt and enough beer to make a batter, usually not the full bottle of beer. 3. When the 1st fry on the potatoes is done, raise the oil temperature to 350°F. 4. First, dredge a piece of cod in the seasoned flour, shaking off excess. Then dredge in the batter allow excess to drip off. Gently lower into hot oil. Try to keep it from sinking and sticking to the fry basket. Repeat with as many additional cod filets as you have room for. Cook the cod for 5 minutes. The coating should be nice and crisp and starting to brown. Remove to some paper towel and sprinkle with some salt. You can hold these in a warm oven if you need to fry additional pieces. 5. When the cod is done, do the 2nd cook on the chips which should only take a minute or two. 6. Serve with malt vinegar, tartar sauce, etc. |
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2017-12-05