Grate Grinds Fish & Chips Recipe

Grate Grinds Battered Fish & Chips

Serves 4 people (Tartar Sauce recipe below)

A classic combination of beef batter fried cod and steak cut French fries with tartar sauce.

INGREDIENTS – STEAK CUT FRENCH FRIES:

• 4 each medium sizes Russet (baking) potatoes
• A/R frying oil.  Put 1″ to 1 1/2″ of oil in your fry pan.  We use peanut oil, but use your own preference.
• A/R Grate Grinds Salt & Pepper Mix

METHOD:

1. Heat oil in a wide sauteuse (straight sided sauté pan) pan to 300F.  Use an instant read digital pocket thermometer!  Guessing doesn’t work too well.  If you have a remote digital thermometer with a heat proof probe, even better.  Adjust the heat to maintain the 300 F., as necessary.
2. Rinse and scrub the potatoes in water.
3. Slice each potato into four 1/2″ slices, lengthwise.  Then slice each two slices into three slices, lengthwise. (12 fries from each potato).  We leave the skin on, but you can peel them if you prefer.  Place the potatoes in a bowl of water to cover while you complete the process or they will start to turn brown.
4. Now we are going to “par cook” the potatoes in the 300 F, oil, in batches.  It should take about 5 to 7 minutes.  Don’t let them brown.  Move the French fries in the oil gently with tongs to keep them separated, so they cook evenly. You are just cooking the potato at this point.  We will fry them after we fry the cod.
5. Remove the potatoes with tongs and place them on a plate or pan lined with paper towels, to absorb the excess oil.
6. Continue until all the potatoes are fried (cooked).
7. Fry the French fried in 350 F. oil after you fry the cod, by placing them in the oil for 1 minute, moving them around gently with tongs to keep them separated and cooking evenly.
8. Remove the French fries from the oil and place them on a plate lined with a paper towel.  Grind the Salt & Pepper Mix on the hot fries!  Serve immediately.

    

   

   Steak cut French fries cooking

INGREDIENTS – BATTERED COD (FISH):

• 1 1/2 pounds (24 oz.) fresh cod, cut into 6 ounce pieces
• 2 TSP Grate Grinds Salt & Pepper Mix
• 10 ounces beer, good flavored but not dark beer (otherwise don’t use a mass produce cheap American beer.  Use a full flavored larger or pilsner) (optional: water)
• 2 eggs (x-large)
• 1 1/2 cups all-purpose flour
• 1 TBSP baking powder
• 1 TBSP Grate Grinds Chef Seasoning Salt
• A/R frying oil.  Put 1″ to 1 1/2″ of oil in your fry pan.  We use peanut oil, but use your own preference.

Fish & Chips ingredients

METHOD:

1. Dry off and grind Salt & Pepper mix on all sides of the cod.
2. Combine eggs and beer together in a mixing bowl and whisk to mix completely (20 to 30 seconds)
3. Combine the flour, baking powder and Grate Grinds Chef Seasoning Salt in a mixing bowl and mix together completely.
4. Add the egg/beer mix into the flour mix and whisk together as little as possible to completely combine.  (Over mixing will activate the gluten in the flour and make the batter tough)
5. Heat oil in a wide sauteuse (straight sided sauté pan) pan to 350F.
6. One at a time, place the seasoned cod into the batter.  Hold the batter bowl next to the hot oil, pull the cod out of the batter and let excess drip off.  Gently lower the battered cod into the oil.  (Use tongs if the hot oil makes you nervous)  Don’t drop it into the hot oil or it might splash on you and burn you.  Don’t overcrowd the fry pan.  Fry the battered cod in batches.  Turn on your oven to 200 F. to keep fried cod warm on a sheet pan, while you complete the frying all of the cod.

    

   

   Battered cod frying

7. Fry for 2 to 3 minutes.  The edges of the batter should be golden brown.

    

   

   Battered cod turned over frying

8. Use a spatula to gently flip each piece.  Fry on the second side for another 2 to 3 minutes.  Serve immediately or hold in your 200 F, oven to complete frying all the battered cod.

Fish & Chips with Tartar Sauce

CLASSIC TARTAR SAUCE – makes 6 oz.

INGREDIENTS:

• 1/2 cup mayonnaise (good quality)
• 2 TBSP Cornichons or good quality dill pickles, cut into small dice.  Please don’t cheat and use sweet relish!  It throws off the flavor completely.
• 1 TBSP Lemon juice (fresh if you can)
• 1 TBSP Capers (if you don’t have any, add more cornichons or pickles)
• 2 TSP Whole grain mustard.
• Salt & Pepper, to taste

Tartar Sauce ingredients

METHOD:

1. Mix all ingredients together and serve or cover and refrigerate.

Tartar Sauce ingredients, ready to be mixed.