Lunchbreak: Fish and chips from New England Seafood Company

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Christopher Nicki

New England Seafood Company Fish Market and Restuarant
3341 North Lincoln Ave
(773) 871-3474

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

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

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

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

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