Saturday, January 18, 2014

Brooklyn Ale Fish and Chips in the New York Times



Okay, so I made this not so much for the “health” factor, but rather for the “new to me” factor in that I’ve never made fish and chips before.  In fact, I’ve always been intimidated by deep frying.  Before attempting this recipe by Alton Brown, I used to have visions of horrendous oil fires and 3rd degree burns if I were to try deep frying.   But it actually turned out quite well, no flash fires or singed eyebrows,  and now I can cross off deep frying off my cooking bucket list. I also learned a little trick on how to tell if oil has reached 350 degrees without a deep fry thermometer.  Put in a single kernel of popcorn in the oil while it is heating. When it reaches 350-360 degrees, the kernel will pop. Thank you, Cooks Illustrated!

We added a “New York” twist to this British favorite by using Brooklyn Brown Ale in the batter, and wrapping it up in the New York Times.  And to make up for the deep fried battered fish, I opted to make oven “chips” as opposed to frying them in oil, using the recipe below.  Overall everything came out quite tasty.  Perhaps next time we’ll stay true to our roots use New Jersey Beer Company beer and wrap it up in the Jersey Journal?



Fish and Chips

I followed Alton Brown’s recipe for the fish.  And then healthified the chips by making them in the oven like this:

Oven “Chips” for fish and chips


  • 3 medium sized russet potatoes, scrubbed (leave the skins on if you like)
  • 2 Tbs olive oil
  • salt and pepper to taste
  • 1 Tbs finely chopped fresh oregano or other herb (Optional)

Preheat oven at 425 degrees.  Slice potatoes lengthwise into 8 wedges each.  Place in roasting pan in a single layer.  Drizzle oil, salt, pepper, and herbs and toss potatoes to coat.  Bake in the oven for 35-40 minutes, flipping potatoes once halfway through the cooking time. 

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