03 October 2010

barefoot contessa's fish & chips with coleslaw. {gluten-free option}



3 October 2010

Hello happy eaters. Sorry for the delay in food talk, but time just gets away sometimes. The fall is here with lots of cooking inspiration. I am also working on (at the advice of the director Robert Rodriguez) creating a house menu. To pick dishes I make often, & most importantly, really well.

This blog is classic fish and chips with homemade coleslaw. The fish portion of this blog is based on the Barefoot Contessa's recipe (Parker's Fish and Chips) in Barefoot Contessa Family Style. This is a perfect recipe for this time of year. Potatoes are out, cabbage and carrots are in abundance...and who doesn't love a plate of fish and chips with a cold harvest beer anyway (ehem, Shipyard Pumpkinhead)?!
This recipe is really easy and a really fun dinner for any night of the week.

fish & chips with coleslaw.
serves 4

Fish :
1 1/2 pounds fresh cod fillets or haddock
half of a lemon
Sea salt and freshly ground pepper
1/2 cup plus 1 tablespoon all-purpose flour or white rice flour
1/2 tablespoon baking powder
1/8 teaspoon cayenne pepper
1/2 cup water
1 extra-large egg
Vegetable oil, for frying
  1. Lay the cod or haddock fillets on a cutting board. Sprinkle both sides with salt and pepper and squeeze lemon juice over. Cut the fillets in 1 1/2 by 3-inch pieces.
  2. In a bowl, combine the flour, baking powder, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.
  3. Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
  4. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt.

Chips:
2 large 4-6 red potatoes, unpeeled and sliced lengthwise 
2 tablespoons good olive oil
Sea salt and cracked pepper to taste
1 clove garlic
1spring of fresh rosemary, chopped
    1. Bash together oil, salt, pepper, garlic, and rosemary. 
    2. Toss ingredients in a bowl. Then spread evenly (one layer) on a lined baking sheet. Bake on 400 for about 20 minutes and turn; return to oven for 5-10 more minutes. 

    Coleslaw:
    11/2c. cabbage, finely sliced
    1 c. grated carrots
    1/2c. red onion, finely chopped
    1/4 vegannaise
    11/2 tsp sherry vinegar
    1 TBL maple syrup
    pinch of sea salt
      1. Toss ingredients in a bowl and enjoy. 
      happy eatings & cheers!
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