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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Feb. 23, 2017)
FEBRUARY 23, 2017 // 25 Go for the king of English street food: fish and chips By THE CULINARY INSTITUTE OF AMERICA Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’s smallest towns, food lovers are exploring traditional Indian, Ethiopian or Spanish tapas restaurants, and we’re constantly on the hunt for our new favorite. As our palates grow accustomed to savory spices and tongue-numbing chiles, it’s easy to forget the clas- sics of our close friends just across the pond. With their quirky names like Bubble and Squeak, Bangers and Mash, and Toad-in-the-Hole, we love traditional English pub fare for its comfort food appeal. When we think of classic English food, our minds wander to freshly made sausage, creamy potatoes and rich gravy. But maybe the most iconic dish is the king of street food: fish and chips. The Culinary Institute of America’s recipe for Fish and Chips gets right to the point. Flaky, tender cod in a crispy batter, served along- side twice-fried potatoes. For the perfect complement to the richness of the dish, we’ve added an herby Fish and Chips Start to finish: 1 hour Servings: 4 2 pounds of skinless and boneless cod or hake fish Oil, as needed for frying Tempura Batter (recipe follows) Dipping Sauce (recipe follows) All-purpose flour, as needed Chips (recipe follows) Clean the fish and cut it into 3-inch x 1.5-inch rectangles. Heat the oil in a deep fryer to 350 degrees F. As the oil is heating, prepare tempura batter and dipping sauce. Place all-purpose flour into a sealable plastic bag. Place a piece of fish into the bag and shake it until the flour completely coats the fish. Dip the fish in flour to coat it and shake off excess flour and dip it into the batter. Remove the fish using tongs and briefly let any excess batter drip off. Carefully lower the battered fish into the hot oil. When it starts to bubble, release it. Cook until golden brown, approximately 5 to 7 minutes. Place on a paper towel to soak up excess oil. Serve hot with chips and dipping sauce. dipping sauce that is creamy and tangy, thanks to white wine vinegar and capers. In the fish and chip world, a common debate lies in the choice between cod and haddock. Both are flaky white fish, with similar flavors and textures. Haddock may be slightly more flavorful, and a bit drier in texture, but both are excellent options. One consideration to keep in mind is that the Monterrey Bay Aquarium’s Seafood Watch (which advises on ocean-friendly choices when purchasing seafood) considers Pacific cod caught in Alaska to be a more sustainable option than PHIL MANSFIELD/THE CULINARY INSTITUTE OF AMERICA VIA AP Try making your own fish and chips with this recipe. Tempura Batter Makes 4 servings 3 eggs, beaten 1 pint sparkling water 1 1/2 cups all-pur- pose flour 1 teaspoon baking powder Mix all ingredi- ents in a bowl large enough to dip the pieces of fish. Set aside. Dipping Sauce Makes 4 to 6 serv- ings 1 cup mayonnaise 1/2 cup sour cream 3 tablespoons chopped tarragon or chopped thyme 3 tablespoons parsley 2 tablespoons minced shallot 1 tablespoon lem- on juice 1 tablespoon white wine vinegar 2 teaspoons finely chopped capers 3 finely chopped white anchovy fillets Tabasco, to taste Salt, to taste Mix all ingredi- ents together in a bowl. haddock in general. Our all-purpose fish batter is kept crisp and airy with the addition of spar- kling water. You’ll love the crunch in contrast to the buttery fish, but it is also perfectly suited as a coat- ing for chicken or vegeta- bles. Try it on sliced sweet potatoes, onions, and even Brussels sprouts. To ensure a crispy exterior that isn’t too greasy, keep the batter as cold as possible and whisk it right before use. If you’re craving some- thing green on your plate, fish and chips are seamlessly paired with sweet green peas (mash them for a classic English touch). Chips Makes 4 servings 6 russet potatoes, peeled and cut into 5-inch x ½-inch rectangles Oil, as needed for frying Pinch of salt, and as needed for seasoning Rinse, drain and dry the potatoes thoroughly. (Alter- natively, the potatoes may be held in cold water until ready to cook. Dry them thoroughly before cooking, or the oil will splatter when they are added to it.) Heat the oil in a large cast-iron skillet or a 14-inch wok, preferably one with a handle, over high heat until it reaches 300 degrees F. Add the potatoes, and reduce the heat to medium. Cook for approximately 15 minutes, gently jiggling the pan from time to time. Do not stir, to avoid breaking the fries. Remove the fries from the oil. Increase the heat of the oil to 375 to 400 degrees F. Add the fries back into the oil, stirring occasionally, and cook until golden brown, approximately 10 minutes. Transfer to paper towels to drain briefly. Season with salt and serve immediately. SUBMITTED PHOTO Grupo Condor uses Spanish string instruments, American flutes, and both African and American percussion. notforsale Hear the diverse folk music of Latin America at Clatskanie concert CLATSKANIE — The Clats- kanie Arts Commission will present Grupo Condor, a touring folk music ensem- ble representing traditional styles of Spanish-speaking America, for a performance Friday, Feb. 24. The concert will take place at 7:30 p.m. at Clats- kanie’s Birkenfeld Theatre, located at 75 S. Nehalem St. Grupo Condor’s con- certs focus on the blend of Spanish, Native American and African influences that have created the tri-cultural art form of Latin American music. The band combines high-energy entertainment with multicultural and educational information and exploration. The band has traveled throughout the U.S., Canada, Mexico and Europe. Mem- bers of Grupo Condor are natives of Mexico and Peru and are currently residents of Oregon. The ensemble is dedicated to the preservation of their musical heritage, culture and traditions. The instruments used by Grupo Condor are com- prised of three groups: • the string family of Spanish influence, including the guitar, charango and ronroco; • the flute family of American influence, includ- ing the quenas, zampoñas and antaras; and • percussion instruments of both African and Ameri- can influences, including the bombo leguero, chaj-chas, palo de lluvia and tambor de agua. During the concert, band members discuss the in- strument names and origins between songs, giving the audience a more extend- ed spectrum of the music itself and emphasizing the importance that each culture contributes to the music. Tickets are $18 for adults, $16 for seniors age 60 and older and students, and $14 for children age 12 and un- der. Seating is limited. Tickets are available at Hump’s Restaurant in Clatskanie. They may also be reserved at will-call by calling Elsa Wooley at 503- 728-3403 or 503-338-9770. Tickets will also be available at the ticket booth, which opens at 7 p.m. the night of the performance.
