I’ve always known that my stomach runs my life. I wake up with cravings and simply have to act on them. The failure to feed deploys the hungry version of me – the cranky, green hulk monster being kept at bay by snacks – yeah, that one.
I wish my cravings came in a complete thought … like, I’d like a BBQ sandwich with with spicy cole slaw (which sounds delish by the way). But, oh no, not me! I crave the sauce or condiments and try to figure out the rest … like, I’d like to devour something with sour cream on it. Makes no sense, but I’m used to it.
So, today when I woke up craving malt vinegar. I knew I had to break out the fish & chips and fast. Oh, and a beer (because I like it).
What you’ll need:
- 1 lb of white, meaty fish (I used cod), cut into 1 inch strips
- 2 bottled beers (one to batter and the other to drink)
- 2 cups of flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 russet potatoes, skin on, cut into wedges, soaked in water
- canola oil for frying
What you’ll do:
- Heat oil to medium
- Combine flour, baking powder, salt and pepper
- Slowly add the beer to create a batter. Be sure there are no lumps left in the batter. Allow to rest in the fridge as we tend to the chips
- Pat the potatoes dry and place in the oil. When potatoes begin to soften and brown slightly. Remove form oil and allow to rest on a cooling rack (this single step with give those potatoes a heck of a crunch later on)
- Return potatoes to the fry to completion
- Meanwhile, batter up the cod strips and drop into the oil
- Once the batter begins to set, rotate! Remove when browned all around
- Serve with malt vinegar, lemon and tarter if you like (my recipe is below)
*For a quick and delicious tarter sauce combine 2 heaping tbsp quality mayonnaise, 1 tsp of grainy mustard, a dash of white wine vinegar, a pinch of salt & fresh ground pepper, sweet pickle relish and pulse in a food processor for a few moments.