Golden Fish and Chips

Ever since I had authentic fish and chips in London, I have craved that crispy, golden fried goodness! Some places come close, others don't even qualify to be called fish and chips. This homemade version I came up with yesterday is about as close as I can come to the english perfection I had years ago! Prepare yourselves for sheer deep fried goodness!



Golden Fish and Chips by Erin Taylor

For the batter:

mix together in bowl:

1 3/4 C. flour
2 egg yolks (I used egg substitute and it worked great!)
1 tsp. salt
dash pepper
1/4 C. apple cider vinegar
1 1/2 C. (or more) Club Soda or tonic water (more if you want thinner batter.)

Place batter in refrigerator while prepping potatoes and fish (helps de-activate the gluten.)

4-8 large fish fillets (may cut into smaller 2" chunks)- cod, halibut, tilapia (a firm fish for frying)
4 med. baking potatoes, cut in strips for french fries, soaked in cold water

Crisco, Peanut oil, or Coconut oil for frying

Heat oil in deep skillet. Keep on medium heat so it doesn't smoke or get too hot. Drain water from potatoes and pat dry both potatoes and fish. Dredge potatoes* and fish in batter. (* for a lighter, crispier fry, you may wait until finished with the fish, then thin the batter a bit to do the fries in. Or you can opt to not batter the fries and just fry them "naked".) Fry on medium heat until golden on all sides. About 4 minutes. If it browns too quickly reduce heat and cool oil before continuing.

Place finished pieces on paper towel, salt to taste, and place in warm oven to keep warm.
Serve with homemade tartar sauce and/or malt vinegar

Homemade Tartar Sauce

1/2 C. mayonaise
1/2 C. sour cream
2 dill pickle quarters, chopped finely
2 tsp. lemon juice (or pickle juice)
1 tsp dill weed
1 tsp garlic salt or season salt of your choice ( I use greek seasoning)

mix together and refridgerate until serving

Blarney! A Full Irish Dinner!

(Dublin Coddle)

My family *H-A-T-E-S* corned beef and cabbage. So, what do I serve on St. Paddy's day when all the world is wearin' o' the green? I serve a traditional Irish meal- something they'd actually eat in Ireland. (Did you know Corned Beef and Cabbage isn't really served in Ireland, except for to the tourists?)

Though this isn't an Erin original, it is absolutely delicious, and the men-folk in my household gobble it up! No, I don't tint it green, but you can always serve green kool-aid and mint brownies!

Dublin Coddle (4-6 servings)
1 pound Pork Sausages (not country sausages, but they will work in a pinch)
1/2 pound thick sliced bacon, chopped into cubes (get bacon from the meat counter!)
2 C. stock or water
2 pounds red or white potatoes, peeled and sliced in to 1/2 inch thick rounds
2 onions, thinly sliced
2 Tbsp. fresh parsley, chopped
salt and pepper

add sausages, bacon, and stock to a large saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove meat to a bowl and reserve the broth.

Spread one-third of the potatoes on the bottom of a stovetop or oven-safe casserole dish. Ad a layer of half the onions, sprinkl with salt and pepper. Cut sausages in thick slices and spread a layer of sausage and a layer of bacon, then repeat the process. Finish off with a layer of potatoes. Season with salt and pepper and pour saved broth on top.

Cover and place in oven and bake at 350 deg. F. for 1 1/2 hours. Remove lid the last 15-20 minutes to brown the top.

(Colcannon)
Colcannon (serves 6)
2 lbs. russet potatoes
4 slices thick bacon (from meat counter, NOT pre-packaged!)
1 Tbsp. Olive Oil
1 leek, chopped
1 onion, chopped
2 cloves chopped garlic
2 C. shredded cabbage
1/3 C. butter
1 C. hot milk
1/2 tsp. salt
dash pepper

peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes utnil potatoes are tender when pierced with a fork.

meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drin. Crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp and tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.

When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to remove moisture. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately or place in a serving dish and keep warm in 200 deg. F. oven for up to 1 hour.

(*recipes found on busycooks.about.com and whats4eats.com)