Hey Bloggers,
Fish & chips originated in England during the 19th century, blending fried fish introduced by 16th-century Jewish refugees from Portugal and Spain with deep-fried potatoes, likely from Belgium. The combination became popular with the working class in the 1860s. This is another dish that has transcended time and is as popular today as ever and it’ one of my favorite seafood dishes.
Now this dish sounds like it’s easy to make right? Well, not really. I’m sure some of you have had some soggy fried fish at some time or another, and simply put, it’s pretty horrible.
First, you have to start with the right fish. I prefer Alaskan Cod that is harvested from the pristine waters near the small town of Village Cove, where Cod fishing is the primary source of income.
Alaskan Cod is a popular, sustainable whitefish with a mild, slightly sweet, and clean flavor profile. It features large, firm, and flaky white meat, making it highly versatile for cooking, particularly in breaded applications like fish and chips.
I cut the fish into thick; finger shaped portions then dredge them in a very light beer batter then flash fried until golden brown and crispy. The spice flavored batter must be kept very thin…just enough to cling to the Cod but not so thick that it becomes soft and doughy. I make the batter fresh each day and add more beer to it throughout the day to make sure it stays thin. Now, fish & chips is best when eaten right out of the fryer but I’ve enjoyed it after it’s been sitting for 10-15 minutes still because of the thinness of the crust. That said, it’s not a dish that travels well so I don’t offer it on our to-go menu because when it is covered, it becomes soggy very quickly.
I serve with the traditional French fries but a non-tradition tartar sauce made with mayonnaise, pickled jalapenos and chipotles which is a smoked chile that adds a distinctive flavor.
This dish is available at both of our Taverns for both Lunch and Dinner so next time you’re in the mood for fish give this delicious version a try!
