Prime rib and Yorkshire pudding, shepherd’s pie, cottage pie and Lancashire hotpot, ploughman’s plate, or a plate of smoked mackerel with horseradish and heavenly bread and butter, not to forget bangers and mash. Yes! Delicious comfy food, no denying it.
But English food, at its ultimate in my opinion, is a hearty helping of fish and chips, which has been a great British tradition since the mid-1800s. You always have a wide choice of fresh fish to choose from, including plaice, which I’ve never seen on offer anywhere around here.
If your plan is a take-away meal, and especially if you have high hopes of repeating this experience again and again, drop by a grocery shop and buy a box of salt and a bottle of malt vinegar. Both are fairly cheap, and you’ll be glad you did, on down the road.
While the London Olympics continue to be the hot topic, then, and since we also have a great array of suitable fresh fish readily available at our fish shops and supermarkets, let’s try this version shared by Food on the Table (www.foodonthetable.com):
Fish and chips
2large russet potatoes, peeled and cut into slices 1/2-inch thick
3 to 4 cups vegetable oil for deep-frying
1 2/3 cups all-purpose flour, divided
Salt
Pepper
1teaspoon baking powder
1cup English beer (lager or ale would be the choice here) or milk
1egg, lightly beaten
4cod, halibut or other suitable fillets
Malt vinegar, tartar sauce, fresh lemon juice, ketchup or other favorite dips and dunks
Preheat oven to 325 degrees. Heat oil in a deep-fryer or large, heavy pot to 350 degrees. Working in batches, fry the prepared potatoes in hot oil until golden brown, turning to cook evenly, about 4 to 5 minutes. Remove from oil and drain thoroughly, sprinkle to taste with salt and pepper, and transfer to a baking sheet. Place in the oven to keep warm until ready to serve.
In a large bowl, combine 1 cup of the flour, 1/2 teaspoon each salt and pepper, baking powder, beer or milk and egg, mixing until the batter reaches the consistency of cream, adding more beer or milk as needed. In another large bowl, combine remaining 2/3 cup flour and 1/2 teaspoon each salt and pepper, mixing well.
Dip the fish fillets first into the flour mixture to lightly coat, then dip in the batter, shaking to remove any excess. Fry battered fish, 1 or 2 fillets at a time, in the hot oil for 5 to 6 minutes or until crsip and golden brown, turning halfway through. Lift fish from oil and drain on paper towels. Serve immediately with the fried potatoes and choice of the malt vinegar, tartar sauce, lemon juice, ketchup or other favorites. Makes 4 servings.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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