Fish and Chips

When I moved home to Newfoundland from Toronto years ago to go back to school, I took a job at Ches Fish and Chips to help pay the bills. It was an interesting experience to say the least. I guarantee you the restaurants are clean as a whistle as we cleaned everything with hot water, ABC and bleach. The first layer of grease was removed with a flat plaster trowel. I mostly worked 5 pm to 5 am. and there was a night crew who prepped the food. I honestly don't know what was in the batter as it was prepped overnight, but it was just mixed up in a large bowl with your hand and water to the right consistancy. Simple seems to be the best.

So I have given a few batter recipes a try as there are one's with eggs, egg whites, milk, beer soda, etc. and I believe that this one is definately a keeper...the cornstarch helps keep the batter light and crispy.

Ingredients
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions

Sift dry ingredients.
Add water and mix well.
Use to coat fish or chicken filets.
Cover the fish completely.
Deep fry until a nice golden brown.

There's also a technique to cooking the fries. You need to cook them in 2 stages. Deep fry them at a slightly lower temperature until they are just soft enough to pinch. Remove from fryer and let cool. When you are ready for the fries drop them back down in fat with the temperature increased until golden brown.