Lunchbreak: Fish and chips from New England Seafood Company

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Christopher Nicki

New England Seafood Company Fish Market and Restuarant
3341 North Lincoln Ave
Chicago
(773) 871-3474
www.neseafoodcompany.com/

Fish And Chips
2 - 4 oz. pieces of fresh Atlantic Cod
flour
wet batter
fresh cut fries (Russet potatoes)
lemon wedge
tartar sauce

Directions:
Put oil into a pan or deep fryer if you have one. Heat the oil up over medium to 350F. Take your fish and lightly coat in flour, shake as much off as you can. The flour is only to help get the wet batter to stick to the fish. Coat the fish in wet batter and again let any excess drip off. Lightly place the fish into the oil so that it is covered in oil. Let fry for 3- 4 minutes or until golden brown (internal temp of 145F). Cut your fries, rinse and soak them in water over night if time to help get the starch out and help them be crispy. Par cook your fries at 250 F for 10-12 minutes. All this can be done before making your fish and chips. When you’re ready to cook your fries add them to the 350F oil with the fish for the last 1 1/2 to 2 minutes of cooking. Pull your fish and fries from the oil, place in a perforated pan or pat with paper towel to remove any excess oil. Lightly salt your fries, place fish on top of fries.

Wet Batter

Ingredients:
2 cups of flour
2 Tbs. old bay
3 Tbs. lemon pepper
1 tsp. baking powder
2 cups of milk
2-3 cups of water

Tartar Sauce

Ingredients:
1 cup mayo
2-3 baby gherkin pickles
1 tsp. capers
1 Tbs. chopped parsley
1 Tbs. lemon juice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

1 Comment