Being born and raised as a Catholic, back in the 50’s 60’s and early 70’s there was a Catholic rule that said that Friday’s were to be meatless. In other words on Friday, no good catholic was permitted to eat meat of any kind. But this rule did not preclude the eating of fish, so fish and chips became our Friday dinner, one that I thoroughly love and enjoy immensely.
Of course today in the Catholic church it is okay to eat meat on Fridays, except for one Friday in the year, “Good Friday”. On Good Friday out of respect for Jesus and his crucifixion, the old rule of meatless Friday is still observed.
Fish and Chips is still one of my favorite meals regardless of whether it is Friday, Good Friday, or any other day of the week. I therefore decided to create this fish and chips recipe for all those catholic or otherwise who wish to sit down to a yummie fish and chips meal.
Ingredients:This recipe will serve 4 to 6 servings
2 Pounds of Halibut fillets (8 to 10 average sized fillet pieces);
or, ( Haddock, Sole, Cod, Pickerel, Tilapia, Red Snapper ) the choice is up to you so long as it is a flaky white fish.
6 to 8 Large Russet or Yukon Gold Potatoes
1 Package store bought Kikoman Tempura Batter Mix
1 Bag of Japanese Panko Bread Mix
6 Cups ( 2 inches ) Canola Oil
1 to 2 Cups Ice Water
Instructions:Using either an electric deep fryer, or a deep cooking pot Pre-heat your Canola oil to 375 degrees F.
Pre-heat oven to 200 degrees F. to be used as a warmer only
While the oil is heating peel your potatoes and cut them lengthwise into slices
Once you have done this, and once your oil has reached at least 375 degrees drop one slice into the oil to test the oil the slice should immediately begin to sizzle in the oil and float. If this happens then drop in your potato slices in batches so as not to overflow the oil and start a fire. A batch is done when the fries are golden brown in colour. Remove them from the pot into an oven proof bowl and season with Sea Salt to taste and vinegar if desired.
Continue this until all of the french fries are completely cook.
Preparing Your Fish For Frying:On a dinner plate or a pie plate pour out your Panko Bread Crumbs
In a mixing bowl combine the Tempura Batter and Ice Water and whisk this mixture into a thick consistency batter.
Fish Frying:Dredge one fillet at a time through the batter coating it thoroughly and then dredge it through the plate of bread crumb mix and drop it carefully into your hot oil. There should be enough room in the pot to drop 3 or 4 fillets. After 2 to 3 minutes flip the fillet over so that both sides become a golden colour. Once done remove the fillets to a paper towelled dish to drain. Lightly season with a sprinkle of Sea Salt. Pop this dish into the warming oven to keep thing warm while you continue to cook the rest of your fillets.
Serve hot with a slice of lemon, or, as you like it.