Good Dirt On Food

Homemade Fish & Chips with Tarter Sauce

A few weeks ago I was purchasing some fresh clams and Halibut among other things. As I was checking out I got into a conversation with the cashier and she was curious how I was going to prepare the seafood. I told her I was making clam chowder and fish & chips. “You make your own clam chowder and fish & chips?” I told her it was all actually quite easy. As I left I reflected on her question coming from her in a store where excellent seafood is abundant.

Make your own Fish & Chips. In Eat Well For Less: Deep Fryer Not Required Part I, I discussed “French fries” so here is the fish. The ingredient that makes this is Panko : Japanese breadcrumbs that give an especially crunchy texture to foods. This recipe will feed my family of four. Your family may vary.

Fried Fish for Fish & Chips

1 pound of firm fish: cod, halibut, salmon, etc.
4 tablespoons flour
1 egg
1 teaspoon water
5 tablespoons panko
Salt and pepper
Cooking oil: I like to use Grapeseed Oil

Cut the fish into equal sizes and pat dry. Season with salt and pepper. Set up your dredging station: dry, wet, dry. Flat vessels work well for this. Place the flour in the first dish. Beat egg with water and place in the second dish. Place the panko in the third dish.

Dredge the fish in the flour and shake off the excess. Dip the fish in the egg mixture, coat all sides and allow excess to run off. Place the egg dipped fish into the panko and make sure the fish is completely covered. Remove and excess and place the fish on a rack and let rest for about 20 minutes (resting is not necessary but will improve the finished product).

Heat the pan to medium high and add enough oil so that it will come up about a third the thickness of the fish. You might be surprised that you really don’t need a lot of oil. When the oil is hot start frying the fish but don’t overcrowd the skillet. Cooking time will depend on the thickness of the fish but generally about 2 – 3 minutes per side. When done remove to a rack. Use a slotted utensil and there will be very little oil that drains off. Serve hot with your “French Fries” and enjoy!

Want tarter sauce with that? Here is a quick recipe.

Tarter Sauce

4 tablespoons prepared mayonnaise
1 teaspoon finely diced dill pickle
1 teaspoon finely diced green onion
1 small clove finely diced garlic

Combine all of the ingredients in a bowl and mix together.

The best and safest way to thaw meat (or any food) is in the refrigerator which ensures that the temperature throughout the food remains below the danger zone (41-140ºF) to prevent growth of bacteria.  It will take two to three days to thaw in the refrigerator. 

If you don’t have that much time, you can thaw it under cold, running water.  Put the food into an open container under the faucet in the sink.  Fill the container with cold water, and leave the faucet running just a bit.  This keeps the water in the container cold, and the food should thaw within a couple of hours.  If you are really in a hurry, and you plan to cook the food right away, you can thaw it in the microwave, following the manufacturer’s instructions.

We had a number of questions regarding the use of xanthan gum.

Xanthan gum is a natural carbohydrate that is made from a tiny microorganism called Xanthomonas campestris by fermenting glucose or sucrose.  It is frequently used in manufactured products as a thickener and emulsifier.  It produces a nice gel when mixed with liquid.  You can use it to thicken sauces and soups, but you will need to use a blender because the xanthan gum will clump almost immediately in the liquid.  After you have incorporated the xanthan gum into the liquid, it will continue to thicken for 3-5 minutes.  How much to use?  It doesn’t take much.  Some trial and error will be required but a good starting place is about 1/8 teaspoon per cup of liquid.  

It is more easily used in the home as an ingredient in gluten-free baked goods, as it improves the volume and texture of these products.  I would mix it into the dry ingredients before combining with any of the wet ingredients in the recipe.  Start with 1-2 teaspoons per cup of gluten-free flour for breads, and 1 teaspoon per cup of gluten-free flour for cakes.  Cookies do not rely as much on gluten for structure, so I would recommend ½ teaspoon per cup of gluten-free flour, or you may not need any at all.