This week's posts were scheduled in advance. B and I are on a 5-day mini-getaway to Naples, Florida where my friend generously lent us his condo (YAY!!). B's been working really hard and this past year has been such a tough one for him that I'm more excited to see him relax than anything else. I didn't have as many outfit posts ready to go as I thought, but I have been cooking up a storm. I thought this beer-battered fish would be a good tribute to Florida's seafood culture. I don't have a deep-fryer; this version uses a hot saucepan and a generous heaping of oil. This recipe requires some careful attention in the kitchen.
To make batter:
In a large bowl, combine 8oz flour, 1-1/2 tsp baking soda and pepper. Gradually add 8oz beer (I used a Scottish bitter ale) and a splash of vinegar. Whisk vigorously to remove lumps. The mixture should look a bit thicker than pancake batter.
To prepare and cook fish:
Pat 4 haddock fillets dry. Dredge in flour, shake off excess, then dunk in batter. Coat the bottom of a large skillet with canola oil and heat until very hot but not quite smoking. Use a splatter guard if you have one. Cook fish for about 3 minutes per side. Remove pan from heat, then gently remove fish from oil and drain on paper towels.
To make Gribiche sauce:
Hard boil two eggs and finely chop. In a mixing bowl, whisk together the eggs, 1/2 cup mayonnaise, 1/2 tsp Dijon, 1/2 tsp white wine vinegar, 1T chopped gherkin pickles, 1T chopped capers, and 1/2 tsp each of parsley, chervil and tarragon (fresh or dried).
To serve:
Serve fish wrapped in newspaper with a piece of lemon and tied with a piece of raffia, with the sauce on the side.
Click here for original fish batter recipe.
Gribiche recipe is adapted from Le Cordon Bleu.
Welll, it does seem like you two had a fabulous time down there!
ReplyDeleteI never use a deep fryer, a deep pan with oil seems to work pretty well, but your presentation on this is adorable with the newspaper tied up! (I like this idea, how fun for a little party.)