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Fear of frying
Sep. 8th, 2010 08:36 pmI'm splitting a fisherman's CSA share with my boss, which means every Wednesday I bring home a pound of fish fillets that were swimming around in the ocean that morning. Today the fillets were flounder, and the plan was frying.
I followed the America's Test Kitchen recipe for fish & chips, though they are very particular about oil temperatures and I have no appropriate thermometer. Nevertheless! The fish was moist and flaky-white, and coated in a crunchy-crisp golden-brown shell of beer batter. The fries were soft in the middle and fragile as fallen leaves on the outside. I served them with malt vinegar and ATK's version of tartar sauce, which throws in chopped capers, a shallot, and Worcestershire sauce. One of the best home meals I've had in a while, and possibly the best fish & chips ever.
Hats off to America's Test Kitchen and our local fishermen!
I followed the America's Test Kitchen recipe for fish & chips, though they are very particular about oil temperatures and I have no appropriate thermometer. Nevertheless! The fish was moist and flaky-white, and coated in a crunchy-crisp golden-brown shell of beer batter. The fries were soft in the middle and fragile as fallen leaves on the outside. I served them with malt vinegar and ATK's version of tartar sauce, which throws in chopped capers, a shallot, and Worcestershire sauce. One of the best home meals I've had in a while, and possibly the best fish & chips ever.
Hats off to America's Test Kitchen and our local fishermen!
