Friday, March 28, 2014

Friday's Fish Fry for Blake's Birthday

Happy Birthday to my brother Blake.  I am so happy to know that I am not the only one that is "40-something" in our family now. (Although I won't be able to say that much longer, as I will be pushing to higher digits soon - yikes!)

Of all his attributes, Blake has two very outstanding qualities, great guitar player and great cook.  When he was in Jr. High, he was an aspiring future Eddie Van Halen.  He even convinced my mom to let him perm his hair, so he could have those long wavy locks and feathered bangs of the "big hair bands" like Van Halen.  I must say between his endless guitar practicing (in our basement music studio that he built with his buddies) and the hair, he was a very close second to the all wonderful "Eddie".  How many sisters get to have Happy Birthday To You played on an electric guitar, for your special day.

Blake is also quite the awesome cook.  He makes these unbelievable Halibut Cheeks.  Growing up in Alaska, you have access to some of the best, freshest halibut in the world, right in your own backyard.  Blake does these phenomenal beer battered halibut nuggets that are out of this world.  Hard as I try, I still have not been able to duplicate them.

That being said, we did our best with making Fish 'n Chips for Fish Friday with homemade tartar sauce and steak fries.  Really messy...really delish!!  The leftovers made perfect fish tacos for Saturday's lunch as well.

Happy Birthday Blake - hope you have wonderful and memorable day!!

Beer Battered Fish and Chips
Courtesy of Paula Dean

1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

In a Dutch oven, heat oil to 375 degrees F.

Preheat oven to 225 degrees F,

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve fish with French fries.

House Seasoning: 1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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