Monday, April 4, 2011

Wicked Good

I'm participating, along with Terry at Moss and Clover, in a cooking club.  We're over at I Heart Cooking Clubs and getting naked with Jamie Oliver for the next six months.  Should be fun.  The idea is to create some inspiration for the Manor kitchen and broaden the old repertoire.  I've been familiar with Jamie since early Food Network days.  His teeny apartment with it's teenier kitchen where he created simple, delicious, brilliant food appealed to me immediately. I loved his philosophy of simple and fun food and, well, I've always been a sucker for an accent.  Plus, he's pretty dang cute.
Though I've oogled Jamie, I don't think I've ever cooked one of his recipes. This week's theme is Happy Days with Jamie. To initiate myself I decided on a simple recipe of fish and chips. Simple makes me happy. His recipe called for haddock or cod, but I had a piece of halibut that I needed to use, so we went with it.  Using what I have makes me happy.  Simple and happy....

The participants:
Ignore the canister of coffee, that's not part of the show.  The paper towels do have a supporting role, however.
You'll take that cup of flour, dump it into a bowl and add a cup of that beer, a little salt and stir that up.  I won't judge you if you use Pabst instead of Heineken, but really you'll have 6 ounces or so to finish off, so why not enjoy it?  Those eggs?, you'll only need the whites.  To do this:
See those lovely soft peaks?  That's what ya need.  Not meringue.
Fold those sweet little soft peaks into the flour and beer mixture with your pirate spatula.  Be gentle here.  You just want to incorporate the egg whites with the flour/beer mixture. 
Now you're ready to take your fish swimming in a lovely, frothy beer bath before they jump into a hot tub of 350 degree oil....

See how poofy the batter gets in the hot tub?  Gorgeous.

While the fish is draining on the aforementioned paper towels cook the potatoes, plate, and humbly accept the compliments coming your way.  That should make you very happy.
 Brilliant!  Crispy coating and tender fish, crispy chips.  Brilliant, I tell you.

Fish and Chips 
Jamie Oliver
4 servings

For the chips:
3 3/4 pints vegetable oil
2 lbs. floury potatoes, like russets, peeled and cut into large chips (I didn't peel ours)

For the batter:
1 c flour
1 c beer
2 egg whites, whipped to soft peaks
4 (9 oz) fillets haddock or cod, skin on and pin boned

Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F.  Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes.  Remove and drain.

Mix together the flour and the beer, then fold in the egg whites.  Turn up the heat on the oil to 350 degrees F. Dip the fish in the batter and fry for a few mintues with the chips until golden brown.

Drain on kitchen paper and serve with bread and butter, wallys (battered, deep fried pickles served with ranch dressing), and pickled eggs. (We declined the wallys and pickled eggs and had coleslaw instead). 

Try it, simple and yummy!


  1. I love it! Your post is great and funny and the fish and chips... Goodness. I ate fish and chips every Friday at the pub when I lived in England and I thought theirs was the best but I must say yours looks absolutely delicious.

  2. I'm a big fish and chips fan, yours look great! Perfectly crisp, will definitely have to try the recipe!

  3. Mmmmm, gorgeous. I've made Jamie's fish and chips before and totally adored them. I have a wicked craving coming on now, for sure. Great choice for Happy Days =)

  4. Paper towels play a supporting role in my kitchen too - LOL!

    I love fish and chips and yours look awesome! This is definitely a meal that would make me happy. Glad to have you on board at IHCC.

  5. Simple makes me happy too--your fish and chips look amazing. Great pick! We are happy to have you cooking along with us at IHCC. ;-)

  6. Poor DSO. I almost never cook fish, much less fry it and he so loves fish and chips. Maybe if I take the fryer outside on the deck I could eliminate the mess (and the lingering after-scent). I must admit this looks very tasty even to a non-fish eater.

  7. Ciao ! I'm sure this dish will make my son very HAPPY !