Beer Battered Fish and Chips
- 2 to 4 potatoes, scrubbed and cut into fingers
- 1 lb fish (cod, halibut, polluck, etc.) 500g
- 1 (12oz/355mL) can beer
- 1 egg, beaten until fluffy
- 2/3 cup milk 150 mL
- 1 tsp canola oil 5 mL
- 1 tsp baking powder 5 mL
- 1/4 tsp cayenne pepper 1 mL
- 1/4 tsp salt 1 mL
- 1 1/2 cups all-purpose flour 375 mL
- 1/2 cup second flour amount for dipping 125 mL
- 3 cups canola oil for deep frying
- 1. Pat potatoes and fish dry with paper towels. While potatoes are frying, prepare batter for fish.
- 2. To prepare batter: Mix together beer, egg, milk and canola oil. Add baking powder, cayenne pepper, salt and flour all at once, mixing only enough to dampen the dry ingredients.
- 3. Remove potato chips from the canola oil with slotted spoon, drain on paper towels, and season to taste.
- 4. Coat fish pieces in flour before dipping fish in batter and place in hot canola oil to deep fry. Cook until golden, about 6 minutes. Remove from canola oil with slotted spoon, drain on paper towels.
|Gras saturés||0 g|
Cheddar Parmesan Poutine
These French fries are a playful spin on a Quebecois favorite lightened up with canola oil. Traditionally made with cheese curds, poutine in this recipe features cheddar and Parmesan instead for sharper flavors.
Japanese cooking is perhaps the most delicate and disiplined of Asian cuisines. It is aesthetically pleasing and dedicated to the artistry of food presentation.