Food Fridays #4

As promised, last week's absolutely delicious fish and chips meal. An indulgence, sure, but so worth it. Really.

Crispy Horseradish-Battered Fried Fish

Vegetable Oil, for frying
2 1/2 cups complete pancake mix (the kind that needs only water)
1 heaping tablespoon prepared horseradish
2 pounds fresh cod, cut into 4- to 6-ounce pieces
Salt and freshly ground black pepper

Pour about 2 inches of vegetable oil into a large skillet. Place the skillet over a large burner and heat the oil over medium-high heat. To check if the oil is hot enough, drop in a 1-inch cube of white bread. The bread should be brown in a 40 count.

While the oil is heating up, make the batter for the fish. In a wide mixing bowl (or deep plate), combine 2 cups of the pancake mix, 1 1/4 cups water, and the horseradish. Place the remaining 1/2 cup of pancake mix in another wide mixing bowl (or deep plate). Arrange the batter and the bowl of dry pancake mix near the cooktop and the heating oil. Line a plate with a few sheets of paper towels and keep it within reach.

Season the fish with salt and pepper, then toss it in the dry pancake mix, coat evenly, and shake off the excess. The pancake mix will help the batter stick to the fish. Add the fish to the batter, flipping it around in the batter with a fork. You want the fish to be completely coated. Remove the fish from the batter, carefully place it in the hot oil, and fry for 4 to 5 minutes on each side, until deep golden. Remove from the oil and drain on the paper towels.

French Fries

4 large or 6 medium baking potatoes, such as Idaho or Russet, peeled
Vegetable oil as needed
Salt to taste

Cut the potatoes into any shape you like (I like my fries medium thick). Rinse in a few changes of water, then soak in ice water while you heat the oil.

Place the vegetable oil to a depth of at least 3 inches in a large, deep saucepan over medium-high heat. Heat it to a temperature of 375 degrees Fahrenheit. (I didn’t have a proper thermometer, so I just guessed, but they turned out fine. Basically, the oil needs to be very hot.)

Drain the potatoes and dry them well; drop them, a handful at a time, into the oil. After the first addition, turn the heat to high. Once they are all in, turn the heat to medium. Fry the potatoes in one batch, stirring occasionally, for about 10 minutes, or until the majority of them have begun to brown. Turn the heat to low (or turn it off if you’re going to wait to fry them again) and drain the potatoes on paper towels or a paper bag; they will be pale and soggy. If you like, you can allow them to rest here for up to 1 hour before proceeding.

Raise the heat to high and bring the oil to 375 degrees Fahrenheit. Put the potatoes back in the oil and cook, stirring now and then, until brown and crisp, just a couple of minutes. Drain on paper towels or paper bags, season with salt, and serve immediately.

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The fish recipe comes from Rachael Ray's 365: No Repeats and the recipe for the fries is from Mark Bittman's How to Cook Everything (if you don't own it already, go buy a copy now--it's one of the best all-around cookbooks out there). I did the first stage of potato frying before cooking the fish and then let the fries sit as Bittman suggests while I cooked the fish. And then I threw the fries in the oil for the second, shorter frying right before the fish was done. Make sure to use enough oil in the fish pan so that the fish does not touch the bottom of the pan (but rather floats in the oil), otherwise the batter will stick to the bottom of the pan and the fish will fall apart when you try to take it out of the pan. For the fries I used a big pot full of oil (this is for those of us who don't have deep fryers!) and for the fish I used a deep frying pan. You'll need about a gallon of oil between the fries and the fish...just a warning.

Make sure to have tartar sauce and lemons and/or malt vinegar on hand for the fish. And whatever your fancy for the fries (I like ketchup mixed with a couple teaspoons of curry).