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CherylG

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Reply with quote  #1 
My DH is from Wisconsin and keeps raving about their perch dinners. They are served mostly in bars so I'm thinking it's a beer batter that is used? Anyone know?

I know!!! not the healthiest but thought I would try and make dh a special treat for once.

Thanks
Cheryl

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nosurrender

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Reply with quote  #2 
When in doubt, I always go to epicurious!
http://www.epicurious.com/recipes/food/views/BEER-BATTERED-FISH-WITH-SMOKED-PAPRIKA-MAYONNAISE-233977


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CherylG

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Reply with quote  #3 

Thanks G .... that looks yummy!!


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Reply with quote  #4 
Cheryl-- for myself I like to use a half and half combination of AP flour and sweet potato flour ( I get it in the Asian and Korean supermarkets).  You can also use corn starch instead.  I find the mixture makes for a really crispy coating.  Ming Tsai uses sweet potato flour in his fried Calamari recipe which incidentally is delicious...

Since you are looking for a batter I thought this may fit the bill.  It is from Cheftalk......By the way the ice cubes are extremely important! Oh, and it can be a little lumpy--It's not supposed to be beaten to death......and I think unlike Gina's recipe this may be a thinner batter but I'm just guessing.
 
But, on the other hand if you want to avoid the whole rigmarole I'd just pick up Tempura flour in any Asian market--LOL 
In (Morimoto: The New Art of Japanese Cooking , it said, and I quote, “2 cups tempura flour (available in Asian specialty stores)”)
Now, If it is good enough for Morimoto...................
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Fish and Chips
 
Equipment

Fryer or pan set up as fryer
Brown paper bags
Fish:

Ingredients:

2 cups flour
1 tbs double acting baking powder
1 tsp salt
1 ex-large egg
1-1/2 cups, ice-cold club-soda or seltzer, or bottle of lager beer, divided in halves
1 or 2 ice cubes
1 pound cod, haddock or plaice fillets, cut into long triangular wedges
1/2 cup rice flour, or corn starch

Chips:
Ingredients:
Enough potato by weight for 2, cut into chips, soaked in water
Enough oil for frying

Technique:
A proper chip is no small thing. Peel your potatoes, and cut them into chips about the size of your index or driver's finger. Cover the potatoes with water, discard the water, and cover again with fresh water. Potatoes should soak at least 45 minutes, and up to 4 hours.
While the potatoes are soaking, begin the batter. Sift the flour baking powder and salt together. Beat the egg and add it and about 3/4 cup liquid and stir to combine a very smooth batter. Cover with cling wrap, and hold in the refrigerator. The partially completed batter should be held for at least 45 minutes and up to 2 hours.
When ready to cook, Wash and dry your fillets, then portion into long triangular wedges, each about 4 oz. English style is skin on; American is skin off. Dust the fillets with enough rice powder or corn starch, so they are fully covered, and completely dry. Shake off any excess and reserve the fish on a rack.
Heat the oil to 325. Drain enough chips to fill the fryer without crowding, reserving three for later. (You may have to work in batches.) Dry them thoroughly with a towel. Cook the potatoes through, about 5-6 minutes. They will either not brown at all, or only brown slightly.
Set the potatoes aside to drain on paper. A brown paper bag works better than paper towels for draining oil.
Raise the oil temperature to 375.
Remove the batter from the refrigerator. Add the ice cube and the remaining liquid, and stir until just combined. Dip the fish in batter until coated.
If you only have one smallish fryer cook as follows: Fry the fish until done, about 5 minutes. While the fish is frying drain, dry and reserve the remaining three chips. As soon as the fish comes out of the oil, add those chips, and let them cook for 60 seconds only. Then remove and discard. (Their purpose is to clean any fish taste that got into the oil.) Immediately, return the partially cooked chips to the oil, and cook until they pick up some color, about 5 minutes. Remember, they are already cooked
If your fryer is big enough to handle the temperature shock, you may fry the fish and partially fried chips at the same time. If you do so, chips on the bottom, fish on top.
If you have two fryers, fry the fish and the partially fried chips simultaneously.
Drain the fish and the chips on fresh brown paper. Salt lightly while still hot.
Plate the fish and chips with lemon wedges. Serve with malt vinegar
on the side.




CherylG

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Reply with quote  #5 
Ooooh that sounds good too!
Thanks!!

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When you get to the end of your rope, tie a knot and hang on...Franklin D. Roosevelt
kmobley

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Reply with quote  #6 
Cheryl,

A friend of mine just recently ate pecan crusted salmon in a restaurant in Evansville.  She said it was great.  We should be able to find a recipe.

Also, I am down in Southern Indiana where there is lots of homestyle cooking.  My mother would salt/pepper fish, coat it with yellow cornmeal only and fry.  Dad would have her sprinkle a little cayene pepper on his.

Kay
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