Fish and Chips with Seaweed Salt
Ingredients
- 1 pound boneless cod fillets or haddock fillets
- 1 pound russet potatoes (peeled and cut into wedges)
- cole slaw or mushy peas (optional)
Beer Batter:
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup lager beer (Harp or Guinness Blonde 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
Instructions
- 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.
Notes
From the kitchen of palatablepastime.com
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