March 6, 2018
There are certain dishes people tend to not make at home, but save for eating out — fish and chips is one of them. Unless you’re comfortable with frying at home, the process can be daunting, but in fact this is real fast food; whisk together a quick batter, and douse thin whitefish filets before frying them quickly in an inch or two of oil in a heavy pot until golden. No need for a deep fryer! If you like, you can go ahead and complete the combo by cooking up some hand-cut French fries while you’re at it. Considering the cost of fish and chips at any restaurant, making your own is a far more affordable alternative, especially if you have a family to feed.
Beer Battered Fish & Chips
To make your fish extra awesome, the "King of Fish" Batter Mix from Billingsgate Fish Co. comes pre-seasoned and can be used in place of the flour here — it’s available in the seafood section of Calgary Co-op stores.
1 cup all-purpose flour, divided
1-1/2 lb. cod or haddock filets
3/4 cup cold pilsner or pale ale
canola oil, for cooking
Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets diagonally into 1-inch-wide strips. In a medium bowl, whisk together the remaining 3/4 cup flour, a pinch of salt and the beer — you should have a mixture with the consistency of pancake batter.
In a shallow, heavy pot, heat a couple inches of oil until it’s hot but not smoking — a scrap of bread dipped in should sizzle, and, if you use a thermometer, it should register about 350°F. Pat the fish dry with paper towel and dredge in the flour, shaking off the excess. Dip a few pieces at a time in the batter to coat, and gently lower into the oil. Cook, turning as needed, for 4-5 minutes, until the batter is deep golden and the fish is cooked through. Transfer to paper towels to drain and cool slightly, sprinkling with salt. Serve immediately.
’Tis the season for dark, sticky beef & Guinness pie — it’s like a slow-simmered stew, topped with a puff pastry lid and baked.
Whether you’re celebrating a special occasion, or just looking for the decadent finishing touch on a special meal, cake is the way to celebrate.
Meet Calvin Raessler, a rancher raising grass-fed, free-range cattle on 1,400 acres near Drumheller, Alta.