need a good recipe for breaded fish. supposedly it cooks well in an air fryer (or so i've read)
fish n chips
- Thread starter jonKranked
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Halibut. Its just what I get. Never have to worry about bones and such. Tasty also. Grammy did cheap beer and bisquick. Not a fan. I go the fancy route and do Milk, Flour, Egg, Panko (Bread Crumbs work fine) to the fryer method like my Mom. Beef fat or Goldeneze if I can get it. 350 12 minutes. Chips are boiled sliced then fried in the same mess. Chips will usually take longer. I cook them first to let them drain and cool so I don't burn the roof of my mouth eating them. I rarely can resist however....Bookbinders from Philly makes the best in a jar Tarter Sauce. Not readily available however. Even in Philly. Hellmans is good enough for me. Malt Vinegar Heinz for me. Lemons not juice....
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Oysters on the waterfront. Cannot be replicated. Sign is still lit up however.
Halibut does make delicious F&C.
Haddock was always my preferred over the default cod.
(Spent 12 years living/working in a F+C shop)
(Spent 12 years living/working in a F+C shop)
Don't they just taste like sea-slime?
oysters are one of my favorite food-things. Vodka martinis + oysters is a fancy-ass JAM.
edit: re the OP, I also recommend using cod or haddock.
edit: re the OP, I also recommend using cod or haddock.
So do they not taste like sea-water flavored phlegm, or is there something I'm missing?oysters are one of my favorite food-things. Vodka martinis + oysters is a fancy-ass JAM.
edit: re the OP, I also recommend using cod or haddock.
Oysters, you either get them or you don't. I love 'em, just not the really huge milky ones. You very much need something acidic to cut the brine though, that's why they usually come with mignonette and/or lemon. Hog Island Sweetwaters are local and are pretty much my ideal raw oyster.
As for F&C, I was just reading this blurb in the New Yorker: The Glorious Fish and Chips at Dame | The New Yorker
Apparently dude gets really good results using Hake, and by cutting a bit of vodka into the beer batter.
As for F&C, I was just reading this blurb in the New Yorker: The Glorious Fish and Chips at Dame | The New Yorker
Apparently dude gets really good results using Hake, and by cutting a bit of vodka into the beer batter.
Haddock. Halibut close second.
Also, this:
Also, this:
Halibut ftw. Definitely needs a good tartar sauce.
I still need to try the hole in the wall fish and chips place down the street. Owners are from Newfoundland land and apparently its top notch.
I still need to try the hole in the wall fish and chips place down the street. Owners are from Newfoundland land and apparently its top notch.
Can you still smell it?
I live to far from the source to trust Cod here. Haddock is $10 a pound. I can get Alaskan Halibut for $7 at Costco.
Well, if this isn’t a love letter to Fish-n-chips
www.newyorker.com
The Glorious Fish and Chips at Dame
The chef Ed Szymanski, who opened Dame, in the West Village, with his partner, Patricia Howard, applies intricate techniques to the English classic, involving vodka and a malt-vinegar atomizer.
Used cod in the air fryer. Turned out really tasty. Different than traditional deep fried, but still delicious.
Tried oysters a bunch of times never really liked them. Then I had a bunch of friend drag me to a local hipster oyster joint. Fuck they were good. Don't know if the difference was regional or just fresher.
freshness makes a huge difference.
Poopity poop deckin' repost, but yeah, sure sounds good!Well, if this isn’t a love letter to Fish-n-chips
The Glorious Fish and Chips at Dame
The chef Ed Szymanski, who opened Dame, in the West Village, with his partner, Patricia Howard, applies intricate techniques to the English classic, involving vodka and a malt-vinegar atomizer.
You got Len Duckworths. Just go there. Danforth Village. Proper pint and everything.
Not even good food can sway me to go into Toronto.
