Monday, August 20, 2012

Bass Ackwards We Go - Fun With Family

Out West, in a little town called Astoria, Oregon, you will find the  finest fish and chips you will ever meet, made out of chunks of fresh caught albacore tuna, dredged in seasoned flour and fried in fresh oil, served on steak fries with all sorts of types of malt vinegers and tubs of tarter sauce to dredge them in.

There literally is a line outside the boat. Yes, the boat, even on this day, the hottest on record in what was  likely years.

And for good reason.  Go to www.bowpicker.com  for info and a picture of their product.  Looking at it  a few days later just made me hungry for fish and chips again.

I  don't have their ingredient list, the tuna I have is of the Sorry Charlie variety, but I bet I can come up with a back door approach with some quality white fish, a little beer and some spices.

It wasn't the same, but dang, it was good.


Bass Ackwards Fish and Chips
1 1/4 cups flour
1/4 cup cornstarch
2 eggs separated
1 T. canola oil
2  and 1/2 teaspoons honey
2 Tablespoons hot paprika
2 Tablespoon garlic powder
1 teaspoon lemon pepper
2 teaspoons pepper
2 teaspoons salt
8 oz. ale at room temperature  (reserve the rest until batter is mixed) I used Honey Weiss

oil, for frying

Six large whitefish fillets, whole or cut into fish and chip sized chunks. In a bowl, combine flour, cornstarch and spices and whisk until combined.. Add in oil, honey and  the egg yolks (which you have beaten first in a little cup or bowl). Slowly pour in the ale, stirring constantly.. Mixture should be smooth. Refrigerate 3-4 hours. Beat the two egg whites until stiff peaks form. Gently fold into the batter (start with a small amount in at first, then incorporate the rest).

If the batter seems too thick, add a couple more Tablespoons of beer, too thin, add a tiny dab of flour, stirring very gently. ( think pancake batter "thick" as opposed to soup or mashed potatoes.)

Pat fish pieces dry after rinsing. lightly but completely dust with a bit of flour (this helps the batter adhere). Dip pieces into batter one at a time, allowing excess to drain off.  Immediately fry until golden brown (around 360 degrees F)  in oil.  (about six minutes depending on the size of the pieces) .

Eat with your favorite sailor -