Wednesday, March 24, 2010
Bite with Belkys: Fish & Chips
Sometimes you are in the mood for simple foods. Tonight, we're stopping by a traditional Irish Pub to learn how to make the chef's top seller. Time to grab a Bite with Belkys.
The Chef: Michael Nunnally
The Restaurant: Waxy O' Connor's
The Dish: Fish & Chips
2 qt of vegetable oil for deep frying
1 cup of all purpose flour
2 tsp. of ground black pepper
2 Tbs. of smoked paprika
2 tsp. of kosher salt
2 Tbs. of garlic powder
12 oz beer
1 egg, beaten
4 (8 oz.) Atlantic cod fish
3 idaho potatoes
Method of Preparation:
-Start by preparing the batter. In a large bowl, add all purpose flour, pepper, smoked paprika, salt, garlic powder and whisk it all together.
-Then, Chef Michael likes to poor in Stella beer, but you can use any type of beer. Next, mix in one egg.
-In a separate bowl, combine flour, salt and pepper.
-Now, coat cod fish in the mixed flour, then dip it in the batter and finally back in the flour.
-Deep fry the fish three to five minutes.
-For the chips, cut the potato in slices and blanch them/fry in oil for five to seven minutes.
-Let the potatoes cool off for at least 15 to 20 minutes. Then, deep fry two to three minutes. Chef Michael says the process will cook the potatoes from within. Season with salt and smoked paprika.
At the restaurant they add a side of sweet peas and garnish with fresh parsley, lemon and tarter sauce.
Serving Suggestion: Beer
FOR MORE INFORMATION:
Waxy O' Connors (in the Neo Vertika building)
690 SW 1st Court
Miami, FL 33130