May 25, 2010

Tomorrow is National Fish and Chips Day!

Tomorrow is Wednesday. Wednesday is generally Hump Day for most people and light-a-fire-under-my-rump-day (AKA The Day I Run Out of Milk, Time, and Clean Knickers) for me. But tomorrow is not just any old Wednesday; it's National Sorry Day in Australia, Mother's Day in Poland, Independence Day in Guyana, and—fire up yer fryers—the very first National Fish and Chips Day in Ireland! Woohoo!

To celebrate, fish and chips from the 190 members of the Irish Traditional Italian Chipper Association are half price tomorrow in Ireland. Sadly, Aer Lingus is not honoring this important Holiday with half-price flights, so I'm going to have to whip up my own batch.

Thinking to try this Jamie Oliver recipe. (If you're planning to join me, be sure to add salt, vinegar, and newspaper to your shopping list.)

For the chips:
3 3/4 pints (2 liters) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips

For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned

Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.

Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper.

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