A Kalorama Kitchen
Sunday, March 21, 2010
Fish and chips
A russet. A good french fry potato.
This thing always scares the heck out of me.
Soaked in water to get the starch out.
Fish batter. Flour, baking powder, onion powder, garlic powder and cayenne.
And stout beer.
Mixed and refrigerated 'til it's good and cold.
Potatoes....fried once. Cooled.
And fried a second time.
Cut into strips.
Fish dredged, then battered....
Then fried and then on a rack.
Fish and chips. Lunch!
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