{"id":2492,"date":"2011-02-15T12:04:30","date_gmt":"2011-02-15T17:04:30","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2492"},"modified":"2011-02-15T12:04:30","modified_gmt":"2011-02-15T17:04:30","slug":"fish-chips-style-fried-catfish","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/fish-chips-style-fried-catfish\/","title":{"rendered":"Fish and Chips Style Fried Catfish"},"content":{"rendered":"
\"Fish<\/a>Fish and Chips Style Fried Catfish<\/div>\n

Fish and chips became a popular carry out staple for the working classes in Great Britain, originating sometime around 1858 to 1863.\u00a0The first \u201cFish and Chip\u201d shop opened in Britain, in Oldham, Greater Manchester and is commemorated with a plaque stating: <\/p>\n

\n

\u201cFish And Chips<\/strong> Tommyfield, home of the first British fried chip. The first chips were fried in Oldham around 1860 from which the origins of Fish and Chip shops and the \u201cFast Food\u201d industries can be traced.\u201d <\/p>\n<\/blockquote>\n

Typically fish and chips utilize cod, pollock, or haddock as the main ingredient, which are firm fleshed white flaky fish, in my preparation I am using catfish, the popular southern fried staple.\u00a0 <\/p>\n

The batter is typically made with a simple water and flour mixture with baking soda adding some body; some recipes call for vinegar to add lightness, and some use beer or soda water to add airy lightness to the fried crust. In this recipe I am using sparkling water, but any carbonated liquid would do, just know that the flavor will change depending on the liquid added to the batter, especially if a dark beer is utilized.<\/p>\n

The fish and chip fried catfish morsels are light, airy, tender and flavorful fruits of the sea. Each fish strip when dipped into the batter then gently coddled into the deep fat swells into a puff up of delicate floating islands, almost like a fresh fish caught on the line and awaiting its ultimate culinary fate.<\/p>\n

The golden brown islands of buoyant seafood goodness screams out like the whistle of the fishing ship announcing its arrival, drawing tight and slipping into the dock, tying up and delivering the goods. Your plate is the home port, and the fresh fried fish has arrived! <\/p>\n

The Step-By-Step<\/strong><\/p>\n

In a medium bowl combine the beaten egg with the milk to form an egg wash. In a second medium bowl add two cups of the all-purpose flour. <\/p>\n

\"Egg<\/a>Egg wash with catfish strips<\/div>\n

Dip the fish pieces a few at a time into the egg wash to moisten, and then dredge them evenly but lightly into the flour. Dust off any excess flour and allow the coated fish strips to air dry on a wax paper lined sheet pan for at least 5 minutes.<\/p>\n

\"Floured<\/a>Floured catfish strips resting on wax paper lined sheet pan at least 5 minutes<\/div>\n

In a third medium bowl combine the remaining 1 \u00bd cups flour with the sugar, baking powder, salt, and onion powder. Then using a wire whisk, add the sparkling water until the consistency of a thin pourable batter, not too thin, and not too thick.<\/p>\n

\"Batter<\/a>Batter mixed and ready to go<\/div>\n
\"The<\/a>The batter and fry station set up. Oil almost at temperature.<\/div>\n

Dip the floured fish strips 3 or 4 at a time into the batter, then gently slide them into the hot oil and fry on all sides for about 5 to 6 minutes, or until golden brown and floating. Be sure to fry evenly on all sides. <\/p>\n

\"Frying<\/a>Frying the battered catfish strips (click image for larger view)<\/div>\n
\"Catfish<\/a>Four or five pieces of catfish in the deep fry oil<\/div>\n
\"Catfish<\/a>Catfish frying on all sides, just about golden brown<\/div>\n

The Recipe<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/strong><\/td>\n<\/tr>\n
1 \u00bd<\/td>\nLbs<\/td>\nCatfish filets, cut into 1-inch strips<\/td>\n<\/tr>\n
1<\/td>\nQuart<\/td>\nCanola or peanut oil for frying (quantity may vary)*<\/td>\n<\/tr>\n
1<\/td>\nLg<\/td>\nEgg, beaten<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nMilk<\/td>\n<\/tr>\n
3 \u00bd<\/td>\nCups<\/td>\nAll-purpose flour, divided<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nSugar<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nTsp<\/td>\nBaking powder<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nSalt<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nOnion powder<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nCups<\/td>\nSparkling water<\/td>\n<\/tr>\n
 <\/td>\n <\/td>\n <\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n\n\n
Procedure Steps:<\/strong> <\/td>\n<\/tr>\n
1.<\/td>\nHave the catfish strips cut and ready. Heat the oil in a deep fryer or high sided sauce pot to between 350\u00b0 F and 375\u00b0 F. Be very careful and use a deep fry thermometer to monitor the oil, or a deep fryer with thermostat settings to maintain the safe temperature. *Depending on the size of your deep fryer you may need more or less oil; the requirement is to be sure there is at least 2 inches of oil in the fryer. Next, pre-heat your oven to a warm holding temperature of 180\u00b0 F.<\/td>\n<\/tr>\n
2.<\/td>\nIn a medium bowl combine the beaten egg with the milk to form an egg wash.<\/td>\n<\/tr>\n
3.<\/td>\nIn a second medium bowl add two cups of the all-purpose flour. <\/td>\n<\/tr>\n
4.<\/td>\nDip the fish pieces a few at a time into the egg wash to moisten, and then dredge them evenly but lightly into the flour. Dust off any excess flour and allow the coated fish strips to air dry on a wax paper lined sheet pan for at least 5 minutes. <\/td>\n<\/tr>\n
5.<\/td>\nIn a third medium bowl combine the remaining 1 \u00bd cups flour with the sugar, baking powder, salt, and onion powder. Then using a wire whisk, add the sparkling water until the consistency of a thin pourable batter, not too thin, and not too thick.<\/td>\n<\/tr>\n
6.<\/td>\nDip the floured fish strips 3 or 4 at a time into the batter, then gently slide them into the hot oil and fry on all sides for about 5 to 6 minutes, or until golden brown and floating. Be sure to fry evenly on all sides. <\/td>\n<\/tr>\n
7.<\/td>\nAs you fry in batches transfer the fried fish strips to a paper towel lined sheet pan and keep warm in the 180\u00b0 F holding oven. <\/td>\n<\/tr>\n<\/table>\n

To Serve: <\/strong>Have salt and malt vinegar ready at the table.<\/p>\n

\"Fish<\/a>Fish and Chips Malt Vinegar<\/div>\n

Yield: <\/strong>four 6-ounce portions<\/p>\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Golden brown islands of buoyant seafood screams like the fishing ship whistle, drawing tight & slipping into the dock, tying up delivering the goods.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,17],"tags":[323,246,1355,1707,2051,261,1302,149,7,1352,1710,1081,1705,1706,2047,1494,1488,1290,111,1552,2056,579,1708,1711,154,2049,1270,1712,1709,2052],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2492"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2492"}],"version-history":[{"count":2,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2492\/revisions"}],"predecessor-version":[{"id":2494,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2492\/revisions\/2494"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2492"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}