Country Style Fish & Chips
Tender, juicy and packed with home-cooking flavor. This is fish and chips done down-home, country-cooking style. Throw a hefty milk stout into the beer batter, toss the fries in a liberal coating of pepper, salt and garden-fresh thymes leaves, and top it all with a classic southern white gravy and you’ve got a twist on this pub classic.
When I’m not looking for my a delicious cocktail at one of my favorite bars in town, I’m looking for a good draft in some tucked-away, hole-in-the-wall pub. The years-worn bar, rickety bar stools, that brass pole that runs the length of the bar floor – why can’t my shoes just touch the floor? I love the dimly lit, smokey air. I can’t get enough of the shady patrons, many you can count on being there time and time again. Mostly, I cant get enough of the delicious ales, heavy stouts, and light, crisp lagers.
And then after a pint or two, I get around to seeing if this new ally-way pub is worth revisiting. I order their fish and chips. The tangy batter, melt-in-your-mouth fish, and piping hot molten potato inside a crisp, freshly fried potato skins. I can’t get enough. I live for fish and chips – maybe it’s the excuse to have another pint.
So, I’m sitting at home and craving my favorite pub food. What do I do? Try and top the countless delicious fish and chips dishes I’ve had over the years? No way. I reinvent it. I put my spin on it. I give it a twist, a southern spin. The result? My new favorite fish and chips.
- 1 quart vegetable oil
- 3-4 large golden potatoes
- 1 tablespoon salt
- 1 tablespoon thyme leaves, chopped
- 1 teaspoon black pepper
- Heat the oil in a large, heavy-bottomed pot to 320°F.
- Cut the potatoes in to large fries, about ½" cube. Soak the fries in water for 20 minutes. After soaking, remove and dry thoroughly.
- Fry the potato wedges for 8 to 10 minutes, until the cook through. Drain from the oil and let dry on paper towels.
- Increase the heat of the oil to 370°F.
- Place the fries back in the oil and cook for another 2 to 5 minutes, or until the fries turn a golden brown and are crispy.
- In the meantime place the salt, thyme leaves, and pepper in a large bowl. Remove the fries from the oil straight to bowl with seasoning. Toss until the fries are completely coated and serve.
- 2 catfish filets, cut into 2x6" strips
- 1 cup flour
- 1 egg
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1½ cups milk stout beer
- Heat the oil in heavy-bottomed pot to 375°F.
- Thorough wash and dry the fish filets.
- Int he meantime mix together the flour, egg, salt, pepper, onion powder, garlic powder, and milk stout beer in a bowl until completely combined.
- Dread the fish and immediately place in the frier. Fry at 375°F until golden brown, for about 4 to 5 mins, flipping if necessary.
- Remove from the frier to a plate with paper towels to drip dry if necessary. Serve.
- 4 tablespoons butter
- ½ onion sliced thinly
- ¼ cup flour
- 2 cups milk, at room temperature
- salt & Pepper to taste
- Heat the butter in a heavy-bottomed skillet over medium-low heat. Add the onions and cook until translucent, about 5 to 10 minutes.
- Reduce the heat to low. Add the flour and cook for about 2 minutes, stirring constantly.
- Slowly pour in the milk while stirring. Increase the heat if necessary and cook until the liquid thickens and begins to boil. Remove from the heat and season with salt and pepper to your liking. Serve immediately.
What’s your favorite fish and chips recipe?