Fish and Chips

Crisp and tender, non-greasy battered fish recipe.  The key to getting them non-greasy is the temperature of the oil.  This works with or without the sourdough starter, but I like it with.  Most people don't just have a sourdough starter hanging around.  In a future post I will tell you how to start your own and keep it alive to make all kinds of yummy things like bread and deep fried onion rings and mushrooms.

Recipe: 

2-3 pounds white fish, cut in large chunks
2 cups flour (1 cup AP, 1 cup soft wheat)
1 tablespoon baking powder
1-2 teaspoons House Seasoning
¼ teaspoon cayenne pepper
2 cups sparkling water or club soda
3 tablespoons sourdough starter (optional)
Flour
Oil

Whisk flour, baking powder, salt, pepper, seasoning, water and sourdough, if using, until there are no lumps and, if using sourdough, let sit for 1-5 hours.  Otherwise, mix just before dipping. Heat oil to 375°F degrees. Pat each piece of fish with paper towel to dry. Salt both sides well. Lightly dredge each fish piece in flour, then dip in batter and (for extra crunch, heavily coat in flour again after you dip in batter) place in oil to brown on both sides. Serve with lemon, tartar sauce and French Fries.

Grain-free batter: sub ½ cup almond flour, ½ cup coconut flour, 1 cup tapioca flour for the wheat flour.  Use whichever flour you want for dredging.  Don't use the sourdough unless it's grain-free.

Tartar Sauce:

¼ cup Dana's Mayonnaise 
⅓ cup Sour Cream (can use 1/2 cup mayo instead of sour cream)
1-3 tablespoons chopped sweet pickles or sweet relish
1 tablespoon onion, finely minced
1 teaspoon sugar
2 teaspoons white wine vinegar (or corn cider vinegar or malt vinegar)
1 teaspoon carrot, finely grated or chopped

Mix all together and let sit for at least an hour.