So I am officially in London. I just moved into my new Flat/ Residence Hall and am currently stopped at an Internet Cafe while running some errands to make said flat livable. In honor of this exciting new location of mine I am offering to you this London inspired recipe...
You see, this Christmas Eve, my family started a new tradition- a british pub christmas. We decided to stereotype and make fish and chips- served with English Ale of course. The whole affair was even complete with "crackers" the little things you pull at both ends and pop, spilling out confetti and other fun goodies.
So, with all of the other Christmas cooking and baking we bought the "chips" instead of making them- please forgive me! But the fried fish we did make and after a few test runs this was my favorite recipe. A lot of it doesn't involve exact measurements because you really just have to play with amounts and consistencies.
The Fish of "Fish and Chips"
6 Tilapia Filets (or one for each person)
1 cup Bob's Red Mill pancake mix
1 bottle of gluten-free beer (I used a sorghum beer)
gluten and dairy free panko style (or regular) breadcrumbs
First, heat a skillet with about an inch of canola oil or another vegetable oil.
Next, mix together the pancake mix and egg in a medium-sized bowl. Now add in the beer a little at a time, stirring constantly, until you get a pancake batter consistency (probably thinner rather than thicker). Now add in garlic powder- exact amount doesn't matter, it depends on your tastes.
On a separate plate lay out a thin layer of the bread crumbs.
Take each salmon filet and cover it on both sides with the batter. Then roll the batter-covered fish in the bread crumbs.
Now, my dear friends, it is time for the frying. I just feel even more southern tossing something into a skillet of hot oil and hearing it crackle. I start talking in a southern drawl and begin coating everything in butter, channeling Paula Deen the whole time. Ok, not really, but frying anything does take me back to that good ole southern comfort food feeling.
Carefully drop the filet into the hot oil and cook on each side for about 3 minutes. This will vary based on the thickness of your fish. It is also important to make sure that your oil is not too hot. Overly hot oil will lead to burnt breading and raw fish. yuck. You want a light bubble and crackle without splattering oil and hissing. Just play around with it until you get it right.
When the fish is done frying, move it to a piece of brown package paper, a brown paper bag, or newspaper to drain off some of the excess oil. Also, while the fish s still hot and oily, sprinkle on a little bit of salt. And Voila! You have the Fish of Fish and Chips :)
Now all you have to do is grab your favorite beer and enjoy your British pub night!
And now I am in London where I no doubt will be introduced to new foods, ingredients, and ways of cooking and you, my lovely readers, will get to travel alongside me as I update you on my new inspirations. People always talk bad about British food but I am determined to find the good in it and absolutely cannot wait to try the infamous Indian food in London.