English Fish and Chips in a Beer Batter

 It was a dreary day here in Ottawa... oh don't get me wrong the sun did make a feeble attempt at peeking out a few times today, but basically it was a good day for laundry and a good book.

I really don't know where the craving came from , because we usually don't eat this greasy , so if you have a heart condition , or are watching calories stay clear  from this recipe.

However, once in a while, it isn't so horrible or terrible to have a little indulgence.
 I made homemade fries and had haddock in the freezer although a cod is also a good fish for this dish. I must say, the batter was really light and 3 minutes on each side for the fish was the perfect time for a beautiful tender flaky fish. I like mine with a spritz of lemon , the hubby with tartar sauce. Either way you like it, sometimes the day just calls for a good fry.

Beer Batter
140 g. flour
50g. corn starch
1 tsp. salt
1 tsp. baking powder
1 egg beaten
250mi. beer
Mix the first 4 ingredients
In another bowl beat the egg and then mix with the beer,
Incorporate the beer mixture into the dry ingredients. Whisk and make sure there are no lumps.
Make sure that your fish has no bones and that the fillets are dried with a paper towel, the batter stick better to the fish and stays crispier when the fish is fried.

Heat vegetable oil in a pan and when hot fry the fish one piece at a time,
Garnish with fries, lemon wedge and tartar sauce.

SALMON DILL TARTAR

It's my birthday on Thursday and Ronnie has been treating me with special treats every day this week. He's cute like that, it's his way of showing me that I'm special...even after 35 years..ahhh ! Enough of that !

Today's surprise was a salmon tartar.
The first time I had a salmon tartar was about 10 years ago at our favourite French Restaurant in the Gatineau Hills called Loree de Bois.

It was something that I always wanted to try at home, but truthfully just never got around to making.

Last year in Boulder Co. we celebrated Valentine's Day at the famous Flagstaff Restaurant, there I had tuna tartar as my appetizer, while Ron had some quail. Ron knows how much I enjoyed that tuna, I still talk and dream about it.It was quite the presentation with toasted triangles and was prepared at my table by the waiter.

What a lovely surprise my sweetie, made for me today.It was absolutely great and mouthwatering.

Can you tell that I enjoyed it?? I wonder what my surprise will be tomorrow?

DIRECTIONS
1 Fillet sushi grade Atlantic/or Pacific Salmon (make sure your salmon is fresh)
Dill
Chives
2t capers
Olive oil
Sliceand cube  the salmon  into small cubes about 1/16" thick or thicker if you prefer.  Place cubed salmon in a glass bowl.  Rough chop about 2T of dill and about 4 strands of chives and add to the salmon.  Add 2T of capers to the salmon.  Add about 2T of olive oil to the salmon and stir to coat the salmon.  Salt and pepper to taste.  Cover and refrigerate the tartar for about an hour to let all the herbs and spices penetrate the tartar.  Approx 5 mins prior to serving squeeze half a lemon into the tartar and mix.  Taste and adjust the salt and pepper if required.  You can also add some extra lemon if you prefer. Serve with toasted baguette

FISH TACOS

I was over at a friend's house the other day and while sitting having a cold drink I picked up a new cookbook from her coffee table . It was a Williams-Sonoma Mexican cookbook. We have all had our share of Mexican classics such as Guacamole, Tacos, Enchiladas, Burritos just to name a few, but when my eye caught the recipe for a fish tacos, I immediately new what I was going to make for supper that night.

To be truthful I was getting a little tired of BBQing, and with the weather so hot I didn't want to be by the stove either but believe me, this recipe was so good everybody was still raving about it a whole day later!Well worth the little effort it took to make.

DIRECTIONS

To make the batter, in a bowl, stir together the flour, garlic salt, and ground chile/or cayenne pepper.  Pour in the beer, whisking to make a smooth batter.  Cover and let stand for 1 hour.  Meanwhile, make the creamy salsa: in a small bowl, stir together the mayonnaise, ketchup and yogurt until blended.  Set aside.  I used red snapper and talapia fillets and cut the fish into strips each 3-5" long (10cm) and 3/4" wide (2cm) and place in a glass bowl.  Sprinkle with lime juice, garlic salt and ground chile and toss to mix.  Let marinade at room temperature for 10 minutes.  Pour the oil to a dept of 1" (2.5cm) into a deep frying pan and heat to 375F this may take up to 5 minutes.  Pat the fish strips dry with paper towels. One at a time, dip a strip into the batter allowing the excess to drip off and slip into the hot oil, do not allow the pieces to touch.  Fry until the strips are crisp and golden approximately 7 minutes.  Transfer to paper towels to drain.  When all are fried transfer to a warmed serving plate.  Put the salsa fresca, cabbage, and limes in separate small bowls and set on the table along with the fish, creamy salsa, tortillas, and hot pepper sauce.  Let the diners make their own tacos wrapping the fish in a tortilla and adding the other items.  If you prefer you can heat the tortillas  in a frying pan. 

SALSA FRESCA:

This chunky fresh salsa is the reigning condiments of Mexico.  It also goes by the name of pico de gallo in some regions.  In a Bowl toss together one pound of tomatoes cut into little pieces, a 1/4c finely chopped white onion, 1/4c loosely packed chopped fresh cilantro (or coriander), 3 serrano or jalapeno chiles seeded and finely chopped, 2T fresh lime juice, salt and pepper to taste.  Cover and let stand for 10-15 minutes. 

For the Batter:

1c flour

1t garlic salt

1/2tsp cayenne pepper or arbol chile ground

1c beer preferably dark or milk at room temperature

Creamy Salsa:

1/3c mayonnaise

1/3c ketchup

1/3c plain yogurt

Other Ingredients:

1lb red snapper or sea bass fillet

1t fresh lime juice

1/2tsp. garlic salt

1/4tsp. ground arbol chile or cayenne pepper

Canola oil for deep frying.

8-10 corn tortillas

Finely shredded cabbage, and the salsa fresca

8 lime quarters and bottled hot pepper sauce for serving.

(makes 8-10 tacos or 5 servings)

Pepper Shrimp and Rice Casserole

Buy day today, last minute shopping to finish for Thanksgiving, new dishwasher arrived and installed, (yahoo, just in time for the holidays!) Brine prepared for the turkey (will post about that later) and a late afternoon appointment for my 6 month check-up with my oncologist.

Needless to say supper had to be quick. No recipe as this is a no brainer. Clean and dice red and green peppers. onions and garlic, saute until tender . In a little butter heat up shrimp coated with Bay Spice, until pink don't over cook as they turn rubbery. Add to your favourite rice. Sprinkle with some chopped parsley to garnish. Everybody, have a Happy Thanksgiving!

COUSCOUS & THAI SHRIMP

Some days I am just too busy running the roads and the thought that I still have to prepare dinner just adds to the stress of the day. It's on these occasions that I try to cut corners. While shopping at Loblaws today I came across their brand of PC sauces called ,"Memories of Thailand,Fiery Chili Pepper Sauce".I thought that this sauce would give a little kick to the shrimp that I had in the freezer. While I quickly peeled the raw shrimp and marinated them in this sauce , Ron was already helping out by charring the peppers for the couscous, ( also purchased from Loblaws...It was just one of those days when it was easier picking everything up as I was walking down the ailes!) Thirty minutes later after pretty much just boiling water, and heating the skillet ,we had a fast meal, that was not difficult to prepare and more tastier than getting something on the run. While these meals are not that well thought out, I make no excuses for using products out of a bottle or box as they serve a purpose in our busy life style.

COUS COUS

2 C couscous

2C boiling water

1/2 red pepper charred and peeled

1/2 yellow pepper charred and peeled

1 red or white onion sliced

1 tsp chopped garlic

!/4 C olive oil

juice of one lemon (or more to taste)

salt/pepper

Place dry couscous in a large bowl that you will be serving it out of.

Boil water and pour over couscous , cover with cling film and let stand, until absorbed.

In the meantime, char peppers under the broiler or on the bbq.

Afterward place peppers in a bowl and cover with cling, the steam will make the skin to peel easily and cool about 5 minutes.

Peppers will then be peeled and diced along with the garlic, and onions.

Return to couscous, fluff up with fork and add all the ingredients including lemon juice and season to taste.

Couscous, is so versatile that you can pretty much add any fresh ingredient to it (asparagus, tomato,parsley, hotter seasoning ect. there are numerous recipes out there and it is a wonderful change to rice or potatoes.)

THAI SHRIMP (the cheater version)

a bag of raw shrimp deveined and shelled

1/4 C of PC Memories of Thailand .

To marinade shrimp in for about 30 minutes

In a frying pan with a dab of butter fry up shrimp, until they turn pink on both sides. They cook quickly, so stay close to pan as you don't want them rubbery. If you prefer them to be spicier you can always add more of the Thai sauce.

Panko Halibut

Ron and I like to pick up our fresh fish from the Pelican Fish Market. When time allows we like to have lunch at their attached restaurant. They have the best calamari crispy but not greasy. That day I had ordered a Talapia breaded in Panko and fell in love with this Asian bread crumb. Panko is a Japanese bread crumb, coarse and jagged- edged it is made from the soft tender centers of the bread rather than the crust. They are lighter than traditional western bread crumbs and maintain essential crispiness longer and contain less salt and calories. The best part is that they absorb far less grease than western bread crumbs and taste yummier.
So the halibut we purchased to b.b.q. I now decided to ,"Panko".
I pre -heated the oven to 400 degrees, I did not want to fry these beautiful halibut pieces, as everybody is trying to eat healthier, so I lightly coated a backing sheet with olive oil and placed it in the oven to heat up, while I prepared the fish.
1. Coat fish in flour seasoned with salt and pepper.
2.Dredge fish in an egg and water mixture.
3.Lastly coat in Panko bread crumbs.
I then lowered the heat to 350 degrees placed my halibut pieces on the heated baking sheet and lightly sprinkled Olive oil on top of the fish. Bake in oven for 30 minutes.
Wow, the results were fantastic, light , crispy and with a fraction of the calories than pan frying them! I highly recommend the Panko bread crumbs.
In Ottawa I have not found them at our local Loblaws, but as mentioned the Pelican carries this product and possibly other fish markets may carry them also.