For the first time in weeks our temperature was in the 80’s yesterday. It is amazing how cool 88 degrees can seem after coming down from a run of 100 degree days!
So cool in fact that I felt perfectly comfortable frying up some cod fillets I had in the fridge and turning them into a dinner of Fish and Chips.
Ina Garten’s recipe for Parker’s Fish & Chips in Barefoot Contessa Family Style caught my eye. Apparently this recipe hails from the chef and co-owner of her business Barefoot Contessa, the gourmet food and catering shop in NYC which she ran for many years.
I made one major change in the recipe. I substituted white rice flour for most of the flour in the batter.
I had discovered some time ago that breading with rice flour results in an unusually light and crispy coating. I first tried it several years ago when a friend on a gluten free diet came to visit. I had made a chicken with brown rice dish which required browning the chicken first in a light coating of flour.
It was great with the fish…creating a golden crunchy crust with very little of the oil being absorbed.
The “chips” in this version are actually baked on a sheet at 400 degrees after having been tossed with some olive oil, fresh rosemary, garlic, salt and pepper. They are sensational, and help to ease any guilt one might feel about frying the fish.
Serve the fish with lemon slices, cocktail sauce, tartar sauce or malt vinegar if you like along side a dish of freshly made slaw. Delicious!
Fish and Chips (adapted from Parker’s Fish & Chips, Barefoot Contessa Family Style)
(serves 6)
3 pounds fresh thick cod fillets
Kosher salt
Freshly ground black pepper
1 cup white rice flour plus 2 tablespoons all-purpose flour
(you could use all rice flour if you prefer)
1 tablespoon baking powder
1 teaspoon freshly grated lemon zest
¼ teaspoon cayenne pepper
2 extra-large eggs
Vegetable or canola oil
Baked “Chips” (recipe follows)
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 and ½ by 3-inch pieces.
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 and ½ teaspoons salt, and ¼ teaspoon pepper. Whisk in 1 cup of water and then the 2 eggs.
Pour ½ inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees. Dip each fillet into the batter, allowing the excess to drip back into the bowl.Place it very carefully into the hot oil. Don’t crowd the pieces.
Adjust the heat as needed to keep the oil between 360 and 400 degrees.
Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel.
Sprinkle with salt and serve hot with the “chips.”
Note: To keep hot for 20 minutes, line a baking sheet with paper towels and put the fish into a 200-degree oven.
Baked “Chips”
serves 6
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 and ½ teaspoons kosher salt
¾ teaspoon freshly ground pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves
Preheat the oven to 400 degrees.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary.
With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with once cut side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.
Keep this recipe in your repertoire for any time you want to serve crisp potatoes without the frying!
