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Is Your Batter Better? Fish & Chips Challenge 2011
 ~Fish & Chips~ a poem Steamy hot and golden brown My teeth await the crispy crunch Starchy russets sit beside filets as lovers share a bed Moist white flesh becons Malt Vinegars acerbic taste The feast is not complete That lingers in my memory still Add hushpuppies and replete Fish & Chips Oh, so sweat Oh... what a thrill!  I adore Fish & Chips, so much so, that I wrote a poem about them!! Sound kinda crazy to you? Maybe, but once you've tasted the perfect Fish & Chips the flavors are burned into your flavor receptors forever! The insatiable desire for deep fried perfection begins and I can't stop thinking about eating them, until I dust off my Fry Daddy and cook up a batch! I have a few good recipes for Fish & Chips but I still haven't found the perfect one. So, begins my quest to find the perfect Fish & Chips recipe. This is where you come in...."Is Your Batter Better?" Challenge 2011 is on! Link your favorite Fish & Chip recipes to this post, share the challenge badge on your blog, with a link back to my site and answer the questions below. Over the next six months I'll taste test each submission to see who's recipe reigns supreme! Beer batter or eggs and milk batter? Cod, Sea Bass, Halibut, which fish would you choose? Panko Crumbs...really, on Fish & Chips? Peanut oil or regular vegetable oil? Malt Vinegar or Tarter Sauce? Show String fries or thick cut Chips? Tell me all about your favorite family or restaurant recipe or one you've made using a famous chef's recipe. Share anecdotes or fond food memories about eating Fish & Chips, or even write a poem!  2 pounds frozen or fresh Cod, Halibut or Sea bass fillets 2 cups flour plus 1/2 cup for dusting 1 bottle Amber Beer 1 egg 1/2 cup milk salt and pepper to taste 2 pounds large russet potatoes 1 gallon vegetable or peanut oil for deep fryer I use either Cod Fillets, Halibut or Sea Bass when making Fish & Chips. Cod and Halibut are much more affordable for a large family or dinner party so I generally steer in that direction, but given the right amount of cash flow Sea Bass is my first choice. Heat oil in a large deep fryer or other heavy sauce pan until oil smokes then lower heat slightly Cut russet potatoes into shoe string slices using a mandolin or sharp knife, deep fry until golden brown, place in a 350 degree oven on a large baking sheet, Do Not Add Salt to the fries until ready to serve. Salt will make your fries limp and no one wants to eat a limp fry!  Rinse and dry fish fillets with a paper towel, season both sides with salt and pepper, set aside. Mix dry ingredients in a large bowl, add 1 bottle beer, milk and egg and mix thoroughly, cut fish fillet's into 4-5 inch portions and dust dry fillet's in 1/2 cup flour. Cook filet's in small batches (3 or 4 pieces). Using tongs, dip floured fillet's in batter and place in fryer, swish the each fillet in the hot oil for one second so they won't stick to the fry basket or bottom of sauce pan. Cook until golden brown. Salt Chips and serve My family can't agree on condiments so I serve my Fish & Chips with Ketchup, Malt Vinegar, Tarter and Cocktail Sauce, that way everyone is happy! Tarter Sauce 1 cup Miracle Whip 1/4 cup Sweet Relish salt and pepper to taste Cocktail Sauce 1 cup Ketchup 1 tablespoon horseradish 1 teaspoon Worchestershire Sauce Now it's your turn....I can't wait to taste your Fish & Chips FYI: This challenge is just for grins and giggles and of course, to find the tastiest recipe for one of my favorite food groups...FRIED! However, I will high light your recipes right here as often as I can with links back to your site! From my kitchen, with my hands, from my heart ? Rebecka
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