THE CHURCH POTLUCK

REAL COMFORT FOOD FROM THE UPPER MIDWEST! NO SISSY STUFF! CHURCH DINNER RECIPES COLLECTED OVER 50 YEARS BY OUR MOM AND US!

Monday, August 29, 2005

Grandma Clarke's Fish 'n Chips

Much as I love beer batter fish, this is still my favorite!

1 cup flour
1 tsp baking powder (not soda!)
1/2 tsp salt
enough water to make a batter about the consistency of thin pancake batter (probably just a little more than 1 cup)

Dip your fish (or your potato slices--see Mark's recipe) in batter. Deep fry until just golden. Drain on paper towels. Blanch your french fries in the oil and drain them on paper towels, as well. Then fry everything again until nicely browned--frying twice makes your fish 'n chips nice and crisp--never soggy!

Side note: I know this sounds really gross--and I've never tried eating them--but a college roommate of mine loved deep fried dill pickles (said in Ohio, they actually had fast food chains that served them); I fried some pickles in this batter (whole pickles, not sliced) and she loved them.

Barb

3 Comments:

  • At 11:19 PM, Blogger mister anchovy said…

    now, the Scots have a deep-fried treat I like to call 'death on a plate' - the battered, deep-fried Mars Bar (do you have Mars bars down there?.....they might be Milky Ways in your neck of the woods)

     
  • At 11:39 AM, Anonymous mark said…

    Barb - If you go to any taverns in rural eastern Indiana, fried pickles are almost always on the menu. I've had them, they're good!

    Mr. A - Around here, Mars Bars have almonds, Milky Ways have no nuts. And it is a big deal at county fairs here to get either deep fried Snickers, Milky Ways, or Three Musketeers.

     
  • At 9:38 AM, Blogger Laura said…

    The South has you beat with the Lutherburger and the Hamdog - talk about heartattack on a plate:

    Luther Burger

     

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