Fish and Chips

Brandon and the kids are not big fans of fish, but they like fish and chips!

-Tyler Florence

Vegetable oil, for deep frying

3 large russet potatoes

2 cups rice flour

1 tablespoon baking powder

3 teaspoons salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1 (12-ounce) can soda water

1 large egg, lightly beaten

2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle

1/2 cup rice flour, for dredging

Malt vinegar, tartar sauce for serving

1.     Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

2.     Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

3.     Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

4.     Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Salmon Fillets over Couscous

Brandon is not much of a fish or seafood fan, so I usually make this for myself for lunch when I'm tired of pb&j or leftovers. It's light, healthy, and delicious!


-Bobby Deen

Olive oil
Salmon (4 oz per person)
House Seasoning (Salt, Pepper, Garic Powder)
Butter

Water or chicken stock
Salt
Butter
Couscous (I like the Far East brand, roasted garlic & olive oil flavor)
Diced tomatoes
Crumbled feta cheese
Green onions

Preheat the oven to 350 degrees F. Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime (or lemon) over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter (approx 1 teaspoon per fillet). Wrap in the foil and bake for 25 to 30 minutes. Serve over a bed of couscous.

For couscous: Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Uncover and fluff with a fork. Add diced tomatoes, crumbled feta, and green onions. Serve hot or cold.