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.