Beer battered fish and potato wedges with the umami of an easy to make seaweed salt.
Fish and Chips with Seaweed Salt
By Sue Lau | Palatable Pastime
Happy St. Patrick’s Day everyone! How fun this is that the holiday coincides with the #FishFridayFoodie posting. So this month the blogging group is sharing Irish Fish and Seafood recipes.
I have decided to share my beer battered fish and chips recipe with a bit of a different twist: using a simple to make seaweed salt. If you have not had that before, it adds a bit of umami flavor to the fish, and dulse, or sea lettuce, is a very common Irish ingredient. I crumbled mine after toasting it briefly (be careful not to scorch it if you do so) in my mortar because straight from the package it had a bit of a soft texture. Once you mix in the lemon zest, that can be bottled in your spice cabinet- no worries about the lemon zest there as the salt dessicates it.
The batter I made with Guinness Blonde American lager but you can certainly use something like Harp lager or any other type of light beer you have on hand. It’s not that important. Except that the Guinness blonde is actually quite different from the stout beer.
The potatoes get a bit of partial cooking so that they are perfectly done when you fry them up. Otherwise they might be too dark by the time the inside was cooked. I peeled my potatoes before cutting into wedges, but you can leave that on if you prefer.
The mushy peas are very British isles and are made from (imported) marrowfat peas which are slightly different from tender sweet peas. But if you can’t get them imported, try using some canned peas, heating them up with butter and mashing a little bit. The flavors are almost identical. Or you can serve this with cole slaw or whatever strikes your fancy. Some people actually don’t like peas at all. Imagine that! I love them.
Join me tomorrow as I post with #SoupSwappers. We’re serving up bowlfuls of Mexican soups and I have made a delicious Sopa Poblana using some of the pork I posted last Saturday: Pork Carnitas.
Sunday I will be posting with #SundaySupper once again with a recipe inspired by Chef Daniel Bouloud for a lovely Spring inspired French recipe using eggs for brunch or anytime: Omelette Farcie. I love cooking eggs!
Join me both days! Until then-
Fish and Chips with Seaweed Salt
- 1 pound boneless cod fillets or haddock fillets
- 1 pound russet potatoes, peeled and cut into wedges
- cole slaw or mushy peas (optional)
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup lager beer (Harp or Guinness Blond Lager)
- 1 large egg
- 1 tablespoon vegetable oil
Seaweed Salt (Yield 1/4 cup):
- 2 tablespoons flaked sea salt
- 1 teaspoon toasted ground dulse seaweed
- zest of one lemon
- 1/2 teaspoon crushed dried chives (powdered)
- 1/4 teaspoon black pepper
- Preheat oven to 375°F.
- Place wedges on a nonstick foil lined baking sheet and bake for 25 minutes; allow to cool to room temperature.
- Cut fish into serving size pieces.
- Mix the seaweed salt and set aside; unused portion can be stored in a jar.
- Whisk together ingredients for batter. If it sits too long waiting, check to see if it needs a little water as it might thicken upon standing.
- Toss potatoes with a little flour and shake off excess, then dip pieces into batter.
- Fry potatoes in oil heated to 365°F and cook util golden; drain and keep warm.
- Dredge fish in flour then dip in batter and fry util golden and fish flakes; drain.
- If you like batter crispies, drizzle any leftover batter into the oil after cooking the fish, and drain them when crisp.
- Sprinkle fish and potatoes with seaweed salt.
- Serve with cole slaw or mushy marrowfat peas.
From the kitchen of palatablepastime.com
Fish Friday Foodies
“Irish Fish & Seafood Recipes”
Hosted by Heather at All Roads Lead to the Kitchen
Be sure to check out the other Fish Friday Foodies Bloggers this month!
Click on the hop link button to be transported to the other recipes:
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at email@example.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.