Patter Fam Sauces

Fish and chips
5 lbs cod (12 - 6 oz. portions)
10 pounds baking potatoes
Oil for frying
1 1/2 cups Corn starch
1 cup AP Flour
1 cup Yellow cornmeal
1 tsp. baking soda
3/4 cup Kaliber Beer
3/4 cup sparkling water
1 cup Panko Bread crumbs
Heat oil to 300 degrees.  Flash fry the potatoes for 2 minutes and remove to a cookie sheet lined with paper towels.
Preheat oven to 200 degrees.
Whisk together the AP Flour, Yellow cornmeal, baking soda and salt to combine.  Pour in the beer, and sparkling water. Mix until just combined (don't overmix, lumpy is good).  Batter can be refrigerated until ready to use.
Raise the temperature of the oil to 375 degrees.
Fry the potatoes in batches until they are crispy, about 3 minutes.  Drain on a paper towel and salt.  Transfer to a cookie sheet and keep warm in the oven.
Season fish fillets with salt and pepper.  Spread corn starch evenly on a cookie sheet.  Spread the panko bread crumbs evenly on another cookie sheet.  Coat the fish with the corn starch and shake off any excess.  Dip the fish in the batter to completely coat.  Roll the fish in the panko bread crumbs.  Gently swish the fish in the oil for a couple of seconds before letting it fall gently into the oil.  one the coating begins to fry up on the first piece, continue adding fish one at a time in the same manner.  Fry the fish until it puffs up and is golden brown, approximately 5 minutes.  Gently remove the fish to a paper towel lined plate.  Season with sea salt.
Serve with fried chips and seasoned ketchup. 





Written by Joyce Peters — April 18, 2016

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