Thursday, June 5, 2008

99 Cent Fish & Chips - Video Short

The mark of a good British Pub is its fish and chips -- bar food at its best, indeed. The Chef would have preferred to shoot this video in a noisy, blurry, soccer cheering, dart throwing environment, but all that Guinness on tap would have been a debilitating distraction, so it's back into The 99 Cent Chef's kitchen.

99c only Stores often carry frozen Alaskan pollock that is perfect for frying. While the filets are not as thick and meaty as Ye Old Kings Head's fried fish filets, they hold up quite well and are firm and flaky.

The Chef uses fresh russet potatoes instead of the typical frozen packaged french fry, although frozen french fries are sold at 99c only Stores. Of special note in the video is the Chef's "double" frying method for the chips, resulting in an extra crispy skin with a fluffy center. Allow the Chef to thow his Bowler hat into the ring and give this pub fare classic a go. Give the Chef's video a butcher's hook, as his recipe is the bee's knees and quite easy peasy to prepare.
British colloquialisms translated here.
Fish & Chips Video

Play it here. The video runs 6 minutes, 58 seconds.

Ingredients (serves 2)
  • 2 - 8 oz. 99 cent packages of Alaskan pollock fish
  • 3 - 4 cups vegetable oil, for deep frying
  • 4 - 6 russet potatoes
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 3/4 (12-ounce) can of PBR (Pabst Blue Ribbon beer) or bubbly water.
  • 1 egg
  • Salt and pepper to taste
Tartar Sauce for Fish   
  • 1 cup mayonaise   
  • 1/4 cup pickle relish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon horseradish
Directions for Chips
Heat oil to medium/high (375 degrees). Slice potatoes about finger size. Fry the chips for 2 to 3 minutes in batches if needed (fully submerge fries); they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain. Kick back with a PBR (Pabst Blue Ribbon) while the fries cool for 5 minutes. 


The fries are now ready for fry number two. Make sure oil is hot again, test out one french fry to see that the oil bubbles when a fry is added. Add half of the fries, leaving some room on top for the fish. The fries should cook a couple of minutes before you add the battered fish.
 

Directions for Fish
Drain and kitchen towel dry defrosted pollock fish pieces. In a mixing bowl, combine the flour, baking powder, salt and pepper, a lightly beaten egg and 99 cent Pabst Blue Ribbon beer (or your favorite beer.) Whisk to a smooth pancake-like batter. 


Dredge one serving of fish pieces into the batter, letting the excess drip off. Carefully lower the battered fish on top of the frying chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Drain and serve on your recently read local newpaper.
 

To embed or view the Chef's video from youtube, click here.

4 comments:

Diana said...

I am going to make this. I am glad to have the 99 Cent Chef illustrated, interactive cook book to show me how.
We have wonderful fish deals like this at the local Sack n Save.

Cathy said...

I happened upon your site while reading the news. What a God sent you are 99 cent chef! I can't cook very well, but when I saw this video and tried it out.... My husband thanks you. You are now a "bit of all right"!

Term Papers said...

This detailed information brings water in my mouth.
Term papers

j.thornberry said...

I have got to do this,you make it look easy. Wish me luck.
Jim

Related Posts Plugin for WordPress, Blogger...