ironic how much Americans love British culture today considering our storied past. Nowadays, everything from English accents to English cuisine is admired and enjoyed by us.
This illustrious bordereau includes the classic fish & chips!
While I enjoy fried foods, I rarely make them at home, but I made an exception for this English favorite of mine.
Cut your russet potatoes into french fries size. I used about 3 medium sized potatoes. Lay the cut pieces flat on a cookie sheet and mix with oil, salt, pepper and a dash of creole seasoning. Bake at 375-425 degrees Fahrenheit for 15-20 minutes. (I start at 375 degree oven and crack up the temperature for the last few minutes to brown better.)
Slice your choice of white fish into stripes (cod, haddock and albacore order generic phentermine online work well). I whipped together 2 eggs for my wet batter. I mixed cornstarch, creole seasoning, salt and pepper together for my batter. First dip the fish into the wet mixture, then the dry batter.
Heat peanut oil to 375 degrees Fahrenheit and then drop fish into the hot oil. Depending upon your pot size, don’t overcrowd your pot with too many fish at once. I fried two at a time.
I served the fish with a splash of vinegar (malt is the preferred English vinegar, but I used the vinegar that was used to pickle the okra). Serve everything together while warm, and it’s the best fish and chips I’ve ever tasted! (Partially because I know its a little healthier than the restaurant version.)