Thursday, December 15, 2011

Fish and Chips (Tyler Florence)

Eli's favorite meal. :)


Ingredients

  • Vegetable oil, for deep frying
  • 3 large russet potatoes
  • 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 or haddock fillets, cut in 1/2 on an angle
  • 1/2 cup rice flour, for dredging
  • Malt vinegar, for serving

Directions

Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
Crank the oil temperature up 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.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. 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. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.




Picture of Fish and Chips Recipe

Menu Plan 12/13/11-12/22/11

Breakfast:


Blueberry Muffins
French Toast Sticks
Pancakes
Bagels


Lunch:


Quick Chicken Salad http://lovetocookagain.blogspot.com/2011/10/quick-chicken-salad-real-mom-kitchen.html
Homemade Freezer Pizza Rolls http://whataboutpie.blogspot.com/2010/10/pepperoni-rolls.html
Panera Mac and Cheese http://lovetocookagain.blogspot.com/2011/10/panera-mac-and-cheese-pinterest.html
PB and J
Leftovers


Dinner:

12/13 - Pesto and Mozzarella Stuffed Chicken Breasts http://lovetocookagain.blogspot.com/2011/12/baked-chicken-stuffed-with-pesto-and.html/broccoli/cous cous
12/14 - Honey Dijon Salmon http://lovetocookagain.blogspot.com/2011/11/baked-dijon-salmon-all-recipes.html/green beans/rice/rolls
12/15 - Taco's/corn
12/16 - Pizza
12/17 - out
12/18 - Crock Pot Baked Potato Soup http://lovetocookagain.blogspot.com/2011/12/easy-crockpot-baked-potato-soup.html/bread
12/19 - Mom's Meatloaf/asparagus/mash potatoes
12/20 - Spaghetti and Meatballs/bread/salad
12/21 - Creamy Chicken Bake http://lovetocookagain.blogspot.com/2011/03/mrs-farmers-creamy-baked-chicken.html/broccoli/rice
12/22 - Tyler Florence Fish and Chips

Easy Crockpot Baked Potato Soup

Ingredients:

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese 

  potato soup1

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!