Fish and Chips

Created on 11/18/2022

Ingredients:

  • 1.5 lbs snapper
  • 1/4 cup rice flour
  • 3/4 cup plain flour
  • 1 1/4 cup rice flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup very cold beer. Keep in the fridge until needed.
  • 4 cups peanut oil
  • Frozen french fries
  • Tartar sauce
  • Lemon wedges

Instructions

Step 1: Put the bowl for mixing the batter in the fridge. This is the key to a crisper batter

Step 2: Heat oven to temperature for frozen french fries. Put french fries on an oven tray, and mix with olive oil, salt, and pepper. Put in the oven

Step 3: Cut the fish into the preferred size. Pat dry with a paper towel

Step 4: In a medium-sized bowl, add 1/4 cup of rice flour

Step 5: Heat a large pot with 4 cups of peanut oil over medium-high heat. Once the heat has reached 375, it’s ready for frying

Step 6: Salt the fish, then coat each piece in the bowl of rice flour completely

Step 7: Take the mixing bowl out of the fridge and whisk together the flour, rice flour, baking powder, and salt. Now add the beer from the fridge and mix all ingredients together for 5 seconds. Do not mix longer than that. If the mixture is lumpy, that is fine

Step 8: Coat each piece of fish in the batter fully. Let the excess drip off. Immediately add the battered fish to the oil and fry for 3 minutes, flipping after 2 minutes, until golden brown

Step 9: Carefully remove the fish from the oil. Place on a paper towel and salt right away

Notes: If you have leftover fish, freeze it the night you cook it. When you’re ready to use it, put it in the oven until hot and crispy. Serve on a hamburger bun with leftover tartar sauce

Tartar Sauce

Created November 18, 2022

Ingredients:

  • 1 cup kewpie mayo
  • 1 cup dill pickles
  • 1 tablespoon fresh dill
  • 1 tablespoon capers
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons finely chopped onion (you can use a grater for this)
  • 1 tablesppon of tabasco or a similar hot sauce

Instructions:

Step 1: Combine all ingredients in a bowl. Stir to combine.

Step 2: Add more lemon juice and hot sauce to taste.

Indian Chicken Curry

Created on 8/20/2022

Ingredients:

  • 2 lbs chicken breast or chicken thighs
  • 2 teaspoons salt
  • 1/4 cup cooking oil
  • 1/2 white onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) whole can tomatoes
  • 1 cup plain greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup water
  • 2 teaspoons garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lemon juice

Instructions:

Step 1: Heat a large pot to medium-high heat. Once the pot it warmed up, add 2 tablespoons of olive oil

Step 2: Cut chicken into 1-inch cubes (bite-size pieces). Season with salt

Step 3: Working in batches, add chicken to the pot without overcrowding the pot. Each piece of chicken should touch the bottom of the pot to create a crust. You may need to work in batches. Once a crust has developed, flip the chicken. You will not be cooking the chicken fully on this step. Once both sides have been flipped, remove the chicken to a separate plate for later

Step 4: Reduce the heat of the pot to medium. Add onion, garlic, and ginger. Cook these ingredients until soft and fragrant, and translucent, about 7 minutes

Step 5: Add curry powder, cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir frequently

Step 6: Add tomatoes and yogurt, mix together and allow to heat up for a few minutes. Add 2 tablespoons cilantro and salt, and stir together

Step 7: Add the chicken and all its juices from the plate into the pot. Pour in 1/2 cup of water. Stir everything together. Turn the heat up to medium-high and put a lid on. Cook for about 20 minutes until the chicken is completely cooked

Step 8: Add a squeeze of lemon juice and sriracha to taste.

Notes: This dish is best served with naan and rice.