fish n chips, fish n chips, makes me wanna lick my lips

We eat fish fairly frequently.  One of the bonuses of having a boat, and enjoying sitting out with a line for a few hours.  If it's home-caught (so to speak) it's usually snapper.  If it's from the supy, it's whatever looks good that ain't going to completely fleece the wallet.   Usually we simply pan-fry the fillets - I mean, with tasty fresh fish, what else do you need to do?  However, sometimes you just feel like good ol' battered goodness.  Last night was such an evening. 

I'd heard the Morning Rumble talking about a new batter- and fritter-mix available on the market.  Fogdog, made in NZ, by a couple of blokey blokes, it was apparantly really good - light, crispy, the opposite of dodgy stodge (which is more often than not what you get from the local chipper, these days).  Obviously you can easily make your own beer batter from scratch (a little flour, cornflour and beer), but sometimes it's fun to try out new products.  Everyone's a sucker for advertising from time to time.  So yesterday, picked up some fresh trevally and a packet of this supposed wonder batter.  Given our general aversion to battering fresh fish, it had big proverbial shoes to fill.  

And it did!  It was light and crispy.  Apparantly, cooking with beer (as opposed to water-based batters) reduces the oil absorbtion.  So using beer is actually better for you.  Sweet!!  It cooked very fast (though, that could have been controlled better by yours truly, had I reduced the heat under the pan a little) and didn't fall/slide off the fish.  All you need is the packet and half a bottle of beer.  I used Carlsberg, but next time would be interesting to try it with a darker beer, like Speights Old Dark, or something... 

1 packed Fogdog batter

140 ml beer

2-3 fillets fish

2 large potatoes

cumin seeds

salt

rice bran oil

salad

1. Cut potatoes into nice, fat, chunky chips.  Toss with a little oil and cumin seeds.  Whack into oven at about 180 degrees celcius.  I usually leave them cooking away for a good half hour or more, then grill them for a couple of minutes, to crisp them up.  Remember to toss them from time to time, so they don't stick to the tray. 
2. Make up your salad, however you fancy it.  Now you're pretty much ready to go, once the chips are done to your liking. 
3. When almost ready to serve, mix beer and batter in a bowl.  I reckon it's best to use a whisk, if you have one, as it gets more air into the batter, which presumably helps make it light.  Pat the fillets dry and pour about 4mm oil into non-stick pan.  Get the oil good and hot (drop a wee bit of batter in, to see if it sizzles - that's how you'll know). 
4. Carefully place the pieces of fish into the hot oil - be careful not to drop them in, as you'll make a mess of your kitchen, and likely burn your fingers/arm.  I know, I did that last night.  Kitchen floor was a shambles.  Have tongs at the ready, 'cause the fish won't take long.  Pretty much as soon as you've put the fish in, it's time to turn it over.  When golden and crispy remove from pan and serve, with salad and cumin-crusted chips. 

Nb: You don't have to use rice bran oil, but if you don't, be very careful to keep an eye on the oil, so it doesn't burn.  Olive oil, the cuisine guru for so many things, isn't much good here.  It has a lower burning point, and the stronger flavour can mask the delicate flavour of the fish.  I'd recommend either rice bran or avocado, as they both have a high burn point. 

keep it simple, stupid

You know how sometimes you just hanker for something simple for dinner?  I don't mean a packet of 2 minute noodles, but just simple, fresh tastes.  Last weekend we had family staying and were lucky enough that they brought with them a rather large amount of eye fillet.  Needless to say it was on the menu a couple of times last week.  Perfect meal when you need something quick, easy, but still bursting with taste and nutrients.  We coupled it with a good ol' green salad.  Now, you may wonder why I'm blogging about how to make a salad, but never fear - I'm not going to break down how to make one (no one is THAT simple), but just to remind you of their existence.  We tend to forget the humble garden salad over winter, but damn, we shouldn't.  So put away your fancy foods and kitchen contraptions for a night and break out an old school iceberg.  Yum, fresh and leaves you with more time to watch the rugby and pour another wine. 

Nb: Meal is nicely finished off with a spot of custard.  Nom nom nom.   



Stop! collaborate and listen

Rice, rice baby (din na na na na na na).  We're officially into the last month of winter.  It should be bitterly cold all the time, with the only culinary thoughts breaking through being those of casseroles and hearty stews .  Not colourful salads and BBQs.  However, global warming seems to be intent on throwing off the weather books and doing its own thing.  Which suits me fine 'cause I'm all for warmer climes and the foods that go with (not that I don't love a good, warming, rich stew too, especially with dumplings, or stuffing, or yorkshires...). 

We had a party on Saturday, a 180th birthday party (combining the festivities for granddad, mum and brother).  Held at Ngongotaha, on a gloriously sunny Saturday (in the middle of winter).  Sure, once the sun went down it was cool, but certainly not freezing (though brother and boyfriend may dispute this, seeing as they were the ones actually standing outside AT the BBQ).  Throwing off the shackles of winter cookery we had a BBQ (in case you hadn't picked up on that), complete with sauteed calamari and deliciously light and fresh rice noodle salad.  Stick that in your pipe and smoke it, winter! 

The noodle salad (made with rice vermicelli, or glass noodles) was amazing, a creation of my sister-in-law Ness.  Really tasty, easy to make, and incredibly colourful, which in winter is a nice change.  We get so much variety in summer, it was great to see some summery colour back on the plates.  KB and I liked it so much that we made it again on Sunday night, to go with our duck.  So, without further ado, rice is back with a brand new invention...

50 g rice vermicelli (about half a packet)

2 carrots, sliced real thin, into wee matchsticks

1 capsicum (colourful, so red, yellow or orange)

1 red onion

good handful of each mint and coriander

1/4 cup lime/lemon juice

1 - 2 tbsp fish sauce

2 tbsp sweet chilli sauce

salt and pepper

1. Cook noodles by pouring boiling water over them and stiring around in a bowl for a minute or so.  Drain and set aside (I stirred through a little sesame oil, to help break them up a bit and stop it sticking in a clump). 
2. Stir through veges and herbs. 
3. Mix together the lime, fish and chilli sauces.  Stir through the salad. 
4. Season with salt and pepper and serve.  Really good with fish, calamari or prawns too.