Lent is an important time of year for Christians across the globe. Lent is a season of sacrifice, and many practicing Christians abstain from consuming flesh meat on Fridays in the weeks preceding Easter.
Abstaining from meat on Fridays throughout Lent does not require devoted Christians to avoid flavor. In fact, there are many flavorful non-meat dishes for Christians to choose from each Friday during Lent. One particularly flavorful option is this recipe for “Gourmet Fish and Chips” from Lines+Angles.
Gourmet Fish and Chips
Makes 4 servings
For the mushy peas:
12 ounces green dried peas, split
1 tablespoon baking soda
2 tablespoons butter, softened
Salt
Freshly ground black peppercorns
For the fries:
21⁄4 lbs. white potatoes, peeled
8 cups vegetable oil, for deep-frying
4 tablespoons cornstarch
1 teaspoon onion powder or onion salt
For the fish:
4 large white fish fillets, approximately 2 lbs., such as cod or haddock, skinless, pin-boned
1 cup flour
1 large egg, beaten
12 fluid ounces beer, chilled
Salt to taste
Pepper to taste
To serve:
2 gherkins pickles, sliced lengthwise
2 lemons
Sprig curly parsley
1. For the mushy peas: Combine the peas with the baking soda in a large saucepan. Cover with 8″ water. Cover and chill overnight.
2. The next day, drain and rinse thoroughly with cold water.
3. Return the peas to a large saucepan and cover with about 0.5″ water. Bring to a boil over a high heat before reducing to a simmer until tender to the bite, about 30 to 40 minutes; skim away any froth that rises to the surface and edges.
4. Remove from the heat and stir in the butter. Season to taste with salt and pepper. Cover and set aside until ready to serve.
5. For the chips/fries: Cut the potatoes into fries. Submerge in a large bowl of water as you heat the oil.
6. Heat the oil in a large, heavy-based saucepan to 285 F; use a thermometer to accurately measure the temperature.
7. Remove the potatoes from the water and pat dry with a paper towel. Place in a large mixing bowl and sprinkle over the corn starch, onion powder and some salt, tossing well to combine.
8. Deep-fry the potatoes until soft and starting to color, about 10 minutes. Drain on paper towel and cover loosely with aluminum foil to keep warm.
9. Increase the temperature of the oil to 355 F. Working in two batches, return the fries to the oil and fry until golden-brown and crisp all over.
10. Remove from the oil and drain on paper towels. Season with salt and cover loosely with aluminum foil to keep warm; reserve the oil.
11. For the fish: Return the frying oil to 355 F; use a kitchen thermometer to accurately gauge the temperature.
12. In the meantime, season the fish with salt and pepper
13. Combine the flour, egg, 1 teaspoon salt, and some freshly ground black pepper in a large mixing bowl. Whisk briefly to combine before slowly whisking in enough of the beer to make a thick, smooth batter.
14. Working one by one, drop the fish fillets into the batter, turning to coat evenly.
15. Let the excess batter drip off the fish before carefully lowering into the hot oil. Deep-fry until golden-brown and crisp, about 4 minutes. Remove from the hot oil and drain on paper towel, covering loosely with aluminum foil.
16. Repeat steps 14 and 15 for the remaining fish.
17. Reheat the fries in the hot oil if needed, draining well.
18. To serve: Divide the mushy peas between ramekins and place on plates. Divide the fries into individual serving baskets and arrange next to the fish on the plates.
19. Cut the lemons in half, scoring a zig-zag pattern into them with a paring knife. Serve alongside the fish and fries, garnishing the fish with gherkin slices and some parsley sprigs.
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